Peruvian lime potato causa with avocado

Ingredients

For 1 serving

• Potatoes210 g
• Avocado70 g
• Extra virgin olive oil2 teaspoons
• Cayenne pepper2 pinches
• Lime juiceto taste
• Saltto taste

Method

1. Wash the potatoes and put them whole, skin on, in a pan covered with cold water; bring to the boil over medium heat and cook for about 20 minutes, until a fork slides through without resistance.
2. Drain them, peel while still hot, holding them with a fork, and press them through a potato ricer until smooth.
3. Season with the oil, the lime juice, a pinch of salt and the chilli powder, stirring until the mixture is soft and compact; let it cool slightly.
4. Meanwhile open the avocado and slice it thinly; sprinkle with a few drops of lime so it doesn't brown.
5. In a ring mould set on the plate, press in half the potato, add a layer of avocado and finish with the remaining potato, levelling with the back of a spoon.
6. Gently lift off the ring and serve the causa cold or at room temperature.