Lima-Style Causa (Causa Limeña) — Chilled Potato Terrine with Chicken and Avocado

• 1.2 kgyellow potatoes (prefer Peruvian papa amarilla or Yukon Gold)
• 14 gfine sea salt
• 75 gají amarillo paste
• 90 mlfresh lime juice
• 60 mlvegetable oil
• 1 gground white pepper
• 450 gboneless skinless chicken breast
• 1.5 lwater
• 1 leafbay leaf
• 1 clovegarlic (lightly crushed)
• 90 gmayonnaise
• 60 gred onion (finely minced and rinsed)
• 2ripe avocados (peeled, pitted, and sliced)
• 2hard-boiled eggs (sliced)
• 8pitted black botija olives
• 6butter lettuce leaves
• 4 sprigflat-leaf parsley

Instructions

1. 1

   Put the yellow potatoes in a large saucepan and cover them with cold water by 3 cm, using about 2 liters of water if needed for your pan size. Add 8 g of the fine sea salt, bring to a steady boil, and cook for 25 to 30 minutes until a skewer passes through the potatoes without resistance.

2. 2

   Drain the potatoes thoroughly, then return them to the hot empty pan for 2 minutes over very low heat to drive off excess moisture. Peel them while still warm and pass them through a ricer or fine potato masher, because a smooth mash is essential for the classic causa texture.

3. 3

   Mix the warm mashed potatoes with the ají amarillo paste, 60 ml of the lime juice, vegetable oil, 4 g of the fine sea salt, and the white pepper. Knead the mixture gently with a spatula or gloved hand until it becomes smooth, bright yellow, and firm enough to hold its shape without cracking.

4. 4

   Place the chicken breast in a saucepan with 1.5 l water, the bay leaf, garlic clove, and the remaining 2 g fine sea salt. Simmer gently for 15 to 18 minutes until the thickest part of the chicken reaches 74°C, then let it rest in the liquid for 10 minutes so it stays moist.

5. 5

   Remove the chicken from the poaching liquid and shred it finely with two forks. Combine the shredded chicken with the mayonnaise, rinsed red onion, and the remaining 30 ml lime juice, then mix until the filling is creamy but not wet.

6. 6

   Line a 20 cm round springform pan or a straight-sided serving mold with plastic wrap, leaving overhang for easy unmolding. Press half of the seasoned potato mixture into an even layer, smoothing it firmly so there are no air pockets.

7. 7

   Spread the chicken filling evenly over the potato base, keeping a clean 1 cm border around the edge for a neat finish. Arrange the avocado slices over the chicken in a single layer, pressing them lightly so the finished causa slices cleanly.

8. 8

   Cover the avocado with the remaining potato mixture and smooth the top with a lightly oiled spatula. Fold the plastic wrap over the surface and chill the causa for at least 45 minutes, which helps the layers firm up and the lime-aj amarillo flavor settle.

9. 9

   Unmold the chilled causa onto a platter lined with the butter lettuce leaves. Garnish the top with sliced hard-boiled eggs, botija olives, and parsley sprigs, then cut into 6 portions with a thin knife wiped clean between cuts.