Potato Causa Filled With Avocado And Shrimp - cooking recipe

Ingredients

4 1/2 lbs potatoes, peeled (yellow, if possible)
salt
1/4 cup lime juice (to taste)
1/2 cup vegetable oil
1/2 cup chili, finely chopped (yellow aji)
salt
pepper
1/2 cup mayonnaise
2 avocados, peeled, pitted and sliced
2 tablespoons lemon juice
30 shrimp, headed, cooked, peeled, seasoned with salt and pepper
2 tablespoons seafood cocktail sauce
4 ounces white cheese, diced
lettuce

Preparation

Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer.
Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste.
Combine shrimp tails with cocktail sauce, to coat lightly.
Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture.
Spread mayonnaise on top evenly.
Cover with avocado slices.
Season with salt and drops of lemon juice on top.
Cover with remaining potato mixture and press lightly.
Chill.
To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.