Causa Limeña (Peruvian Layered Potato Dish)
A vibrant, creamy Peruvian appetizer of spiced mashed potatoes layered with avocado and topped with fresh seafood. Light, elegant, and bursting with lime and ají amarillo flavor.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 12g
Ingredients
- 1.25 lb yellow potatoes
- 2 tbsp ají amarillo paste
- ¼ cup fresh lime juice
- ½ cup olive oil
- 1 tsp salt
- ¼ tsp white pepper
- 2 whole ripe avocados
- ½ lb fresh crab or cooked shrimp
- 2 whole hard-boiled eggs
- 2 tbsp fresh cilantro
- ¼ cup black olives
Instructions
- 1
Boil the yellow potatoes in salted water until fork-tender, about 15-18 minutes. Drain well and while still warm, pass through a ricer or mash until completely smooth.
- 2
In a bowl, whisk together the warm mashed potatoes, ají amarillo paste, fresh lime juice, and olive oil until you achieve a creamy, uniform paste. Season with salt and white pepper to taste.
- 3
Lightly oil a small mold, loaf pan, or ring mold with sides, then press half the potato mixture evenly into the bottom. Layer the sliced avocado in the center, then top with the remaining potato mixture, smoothing the surface.
- 4
Carefully invert the mold onto a serving plate to release the causa as a neat brick or dome. Alternatively, use a spoon to mound and shape the causa directly on the plate.
- 5
Top the causa with fresh crab or shrimp, sliced hard-boiled eggs, and black olives, arranging them decoratively. Garnish with fresh cilantro and a squeeze of lime juice before serving at room temperature.
Tools you’ll need
- Large pot
- Ricer or potato masher
- Mixing bowl
- Whisk
- Mold or ring mold
- Serving plate
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