Mashed potatoes:
2 lbs Yukon gold potatoes
½ cup milk
½ lemon
salt and pepper

Stuffing:
1 avocado
2 tbsp mayonnaise
1 cup cooked shrimp (or cooked chicken)
1 can crab meat (or salmon)

Garnish:
2 boiled eggs, sliced
1 dozen cooked shrimp
cilantro, basil

Peel and cube potatoes, boil until fork-tender, drain and mash with milk, lemon, salt and pepper. Thinly slice avocado, separately mix shrimp and crab with mayonnaise, season with salt and pepper.

Line a loaf pan with plastic wrap, cover the bottom with a thin layer of mashed potatoes and alternate layers of avocado, mashed potatoes, shrimp, crab. Finish with a layer of mashed potatoes.

Cover with plastic wrap, refrigerate for at least 2 hours.

Take out plastic wrap, put a platter on top and invert the mold, peel off the plastic wrap.
Garnish with sliced eggs, shrimp, cilantro and basil.