Causa a la Limeña

Method

Boil the potatoes until just tender, then peel and mash whilst warm with the lime juice, ají amarillo paste, olive oil and salt until smooth and well combined. Press the potato mixture firmly into a loaf tin lined with cling film, smoothing the top evenly, then refrigerate for at least 2 hours. Meanwhile, fold the flaked fish together with mayonnaise and fresh coriander, seasoning to taste. Turn the chilled potato causa out onto a serving platter and slice into portions. Arrange each slice on a plate and top generously with the fish mixture. Garnish with sliced hard-boiled eggs and black olives, then serve cold as an authentic Lima-style starter.