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1
In a large skillet, heat 2 tablespoons of the olive oil.
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2
Add the shrimp, season with salt and pepper and cook over moderately high heat until barely cooked, about 2 minutes.
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3
Using a slotted spoon, transfer the shrimp to a medium heatproof bowl.
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4
Add the onion and red pepper to the skillet, cover and cook over moderate heat, stirring a few times, until softened, about 5 minutes.
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5
Transfer to the bowl.
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6
Heat the remaining 1 tablespoon of olive oil in the skillet.
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7
Add the garlic and cook until fragrant, about 1 minute.
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8
Add the cumin, turmeric and oregano and cook, stirring, for 30 seconds.
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9
Add the red wine vinegar and fish stock and boil over high heat until reduced to 1 cup, about 4 minutes.
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10
Stir in 1/2 teaspoon of salt until dissolved.
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11
Pour the marinade over the shrimp and vegetables in the bowl and stir well.
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12
Let cool to room temperature.
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13
Stir in the cilantro.
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14
Cover the shrimp and refrigerate for at least 6 hours or overnight.
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15
In a medium saucepan, cover the potatoes with water and bring to a boil.
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16
Cook over moderately high heat until tender, about 8 minutes.
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17
Drain the potatoes and return them to the pan.
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18
Shake the pan over moderate heat to dry them out, about 10 seconds.
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19
Pass the potatoes through a ricer into a large bowl.
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20
Cover and refrigerate the potatoes until chilled.
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21
Stir the vegetable oil, lime juice and aji amarillo paste into the chilled potatoes and season with salt and pepper.
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22
Spread the potatoes on a rimmed platter in a 1-inch-thick layer and spread the mayonnaise on top.
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23
Arrange the avocado slices over the mayonnaise and season with salt.
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24
Spoon the marinated shrimp, vegetables and sauce over the avocado.
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25
Garnish with the cilantro leaves and serve.
