Ultimate Recipe For Peruvian Causa Rellena (Causa Limeña)

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1. 1Step 1: Mix together the shredded chicken breast, sliced red onion, mayonnaise and lime juice. Add salt and pepper to taste. Set aside.
2. 2Step 2: In the meantime, cook the potatoes in a large pot of boiling water over medium heat for around 20 minutes.
3. 3Step 3: Once the potatoes are tender, remove them from the heat, drain them and set them aside until the potatoes have cooled to room temperature.
4. 4Step 4: When the potatoes are cool enough to handle, mash them roughly and then add the aji amarillo paste, olive oil, lime juice, salt and pepper to taste. Keep mashing and mixing until you have a smooth potato paste.
5. 5Step 5: Prepare a lined dish. Circular is typical but take your pick of shape, and you will want to line the dish with cling film or wrap so that you can expertly flip it out later!
6. 6Step 6: Spread a thick layer of potato on the bottom (about 1/3 of the dish depth).
7. 7Step 7: For the next layer, thinly slice half of the avocado and add the chicken mixture on top with the tomatoes.
8. 8Step 8: Top with more of the potato mixture (the same thickness as before).
9. 9Step 9: Cover the top of the causa rellena dish with the plastic wrap and refrigerate for at least 3 hours.
10. 10Step 10: To serve, invert the causa rellena and place on a plate. You can add olives, hard-boiled eggs, herbs and mayonnaise to decorate the top.