To begin, peel the yellow potatoes and boil them in salted water until soft, about 20 minutes. Drain well and mash while still warm until smooth. Avoid over mashing to prevent gumminess. Set aside to cool slightly.

In a large bowl, combine the mashed potatoes with ají amarillo paste, lime juice, vegetable oil, and salt. Mix thoroughly by hand or with a spoon until smooth and well seasoned. Taste and adjust seasoning if needed. Move on to preparing the filling.

In another bowl, mix the shredded chicken or tuna with mayonnaise and chopped red onion. Add salt and pepper to taste. For extra flavour, let it chill briefly while preparing the rest of the layers.

Slice the avocado just before assembly to prevent browning. Sprinkle with a touch of lime juice to preserve freshness. Set aside and prepare for layering.

Lightly oil a square or ring mould (or use cling film in a baking dish). Press half of the seasoned potato mixture evenly into the bottom. Smooth with a spatula for a neat finish. Proceed to the next layer.

Spread the chicken or tuna salad evenly over the potato layer. Be gentle to avoid mixing the layers. Arrange avocado slices on top in a single layer. Prepare for the final layer of potato.

Spread the remaining potato mixture over the filling, smoothing it gently to create an even surface. Press lightly to compact the layers. Transfer to the fridge.

Refrigerate the layered Causa for at least 1 hour before serving. Chilling helps the layers firm up and allows flavours to meld. Get ready to garnish.

Before serving, top the Causa with slices of hard-boiled egg, halved olives, and a few coriander leaves for colour and aroma. Slice carefully using a wet knife.

Serve chilled as a starter or light main. Presentation tip: Use individual moulds for elegant plating. Pair with fresh green salad or a crisp white wine for balance.