Notes: this is the Peruvian (specifically Lima'n) starter.
It requires Aji Amarillo paste and, optionally, Crema de Aji or
Huacatay sauce, both of which can be purchased from Sol Andino on-line
and in person in London. You can vary the filling as you
wish, though it is usual to include some form of sea food.
1.5 kg floury potatoes, preferably Maris Piper, peeled and
chopped into nice even sizes
2 tbsp Aji Amarillo paste
3 tbsp freshly squeezed lime juice (~ 2 limes)
3 tbsp olive oil
1 red onion, minced
250 gm tinned tuna
2 ripe avocados, peeled, de-stoned and thinly sliced
2 hard boiled eggs, sliced
pitted black olives, sliced
flat-leaf parsley, chopped
Aji Amarillo sauce (optional) for serving
Bring a pan of water to the boil, add the potatoes, bring
back to the boil and cook for 25 minutes.
Mash the boiled potatoes and place in a large bowl.
Add the Aji Amarillo paste, lime juice, oil and mix until
Assembly can be done in several ways:
As individual "cakes" with potato on the sides as
well as the top and bottom (as the first row of pictures
As one whole cake, possibly constructed in something like
a square-sided roasting tin that has been lined with cling
film so that you can turn the cake out for slicing up (with
a result as in the second row of pictures above).
Formed into individual servings with the layers visible,
for which you will need to use well-greased formers (e.g.
biscuit cutters) if it is to look good.
Whatever you decide to do, flatten out half of the mixture
in your container to around 2 cm thick.
In layers (the order doesn't matter) add:
A thin layer of mayonnaise.
A layer of tuna.
A layer of sliced avocado.
A layer of minced red onion.
Add the remainder of the potato on top and, if making
individual cakes, around the sides of each one.
Refrigerate until use: it is best handled when pretty
Garnish with the sliced hard boiled egg, pitted black olive
slices and chopped parsley and add a good swirl of Cream de
Aji on the side when serving.