Cod Causa with Avocado and Lime

Peel and cube the potato. Boil in salted water until fork-tender, about 15 minutes. Drain and return to the pot over low heat for 1 minute to remove excess moisture.

Mash the hot potato with a potato masher or ricer until smooth and fluffy.

Add lime juice from 2 limes, olive oil, salt, and cayenne. Whisk vigorously until the causa is light, creamy, and well-seasoned. Taste and adjust salt and lime. Set aside to cool to room temperature.

Cut the cod fillet into 1-inch cubes. Place in a bowl and season with salt, cayenne, and minced garlic.

Cut the 3 limes in half and squeeze all the juice over the cod. Stir gently to coat. Let the cod cure in the lime juice for exactly 15 minutes — no more. The acid will gently cook the fish just to the edge of opaque.

After 15 minutes, lift the cod from the leche de tigre (save the liquid for serving garnish) and pat dry with paper towels. The fish should retain its structure with a bright, clean bite.

In a small blender, combine the juice of 1 lime, olive oil, salt, and garlic. Blend on high until the sauce is pale, creamy, and emulsified, about 30 seconds. Taste for sharp lime acidity and salt balance.

Slice the yellow onion paper-thin. Pick the cilantro leaves from the stems. Cut the corn kernels from the cob if using fresh.

Slice each avocado in half, remove the pit, and cut into 1/4-inch thick half-moons. Do not mash — the texture should be clean and sliceable.

To plate, use a ring mold to portion the cool causa into the center of each plate. Gently press with the back of a spoon to compact.

Arrange a stack of avocado slices over the causa, then scatter the cured cod cubes alongside.

Drizzle the lime crema generously over the cod and avocado. Drape paper-thin onion rings across the top. Scatter corn kernels and cilantro leaves.

Ladle a small pool of the reserved leche de tigre around the base of each plate. Serve immediately while everything is cold and bright.