Causa Rellena de Ceviche Mixto

Ingredients

• yellow potatoes1 kg
• aji amarillo paste3 tbsp
• lime juice100 ml
• vegetable oil60 ml
• saltto taste
• firm white fish fillet (e.g., sea bass)300 g
• large shrimp200 g
• red onion1 medium, thinly sliced
• fresh cilantro1/4 cup, chopped
• rocoto chili (or habanero)1/2, seeded and minced
• ginger1 tsp, grated
• ice cubes4-5
• avocado2 medium, sliced
• mayonnaise3 tbsp

Directions

1. 1

   Peel and boil the potatoes until very tender. Drain and mash while hot with 2 tbsp oil, 2 tbsp aji amarillo paste, 30 ml lime juice, and salt. Let cool completely; this is your causa base.

2. 2

   For the ceviche mixto: dice the fish into small cubes and chop the shrimp. In a bowl, combine fish, shrimp, red onion, cilantro, rocoto, and grated ginger. Pour remaining 70 ml lime juice over, add ice cubes, and marinate for 10 minutes. Drain off excess liquid.

3. 3

   Line a loaf pan (about 9x5 inches) with plastic wrap. Press half of the cooled potato mixture into the bottom evenly. Spread a thin layer of mayonnaise over it.

4. 4

   Arrange half the avocado slices over the mayonnaise, then spoon the ceviche mixto on top. Cover with remaining avocado slices. Finally, press the rest of the potato mixture over the top, smoothing it out.

5. 5

   Cover with plastic wrap and refrigerate for at least 1 hour, until firm. To serve, invert onto a platter, peel off wrap, and slice. Garnish with extra cilantro and a squeeze of lime if desired.