Layered Yellow Potato and Shrimp Appetizer

Step 1

Boil yellow potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let cool just enough to handle, then slice into 0.25-inch thick rounds.

Step 2

While potatoes cook, combine lime juice, olive oil, minced garlic, ají amarillo paste, and salt in a bowl. Add shrimp and toss to coat evenly, allowing the acidic marinade to gently cure the shrimp for 5-7 minutes until they turn pink and opaque.

Step 3

Layer potato slices on a serving platter or in a shallow dish, slightly overlapping. Season lightly with a pinch of salt as you build the base layer.

Step 4

Arrange marinated shrimp over the potatoes in an even layer. Drizzle the remaining marinade over the top, allowing the flavors to soak into the warm potatoes.

Step 5

Scatter fresh cilantro, thin red onion slices, and jalapeño over the shrimp layer for brightness and heat. Taste and adjust seasoning with salt and pepper just before serving at room temperature.

Step 6

Serve immediately or let sit for 10 minutes to allow flavors to meld. Garnish with extra cilantro if desired.