Causa Rellena

Ingredients

• 1.5 lb yellow potatoes
• ¼ cup fresh lime juice
• 1 tablespoon aji amarillo paste
• 3 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 can (14 oz) canned heart of palm
• 2 whole ripe avocados
• 2 tablespoons fresh cilantro, chopped
• ¼ cup red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 2 whole hard-boiled eggs, sliced
• ¼ cup black olives
• 2 tablespoons fresh cilantro leaves
• 1 teaspoon aji amarillo

Instructions

1. 1

   Boil yellow potatoes in salted water for 12-15 minutes until tender. Drain and let cool slightly, then peel.

2. 2

   Drain canned heart of palm and chop into bite-sized pieces. Cut avocados in half, remove pit, and dice.

3. 3

   Press warm potatoes through a ricer or mash finely. Add aji amarillo paste, olive oil, lime juice, salt, and white pepper. Mix until smooth and well combined.

4. 4

   In a bowl, gently combine chopped heart of palm, diced avocado, red onion, cilantro, lime juice, olive oil, and salt. Mix carefully to avoid mashing avocado.

5. 5

   Line a loaf pan or terrine mold with plastic wrap. Spread half the potato mixture evenly on the bottom, pressing gently.

6. 6

   Spread filling mixture over the potato layer, leaving 0.5 inch at edges. Top with remaining potato mixture, smoothing the surface.

7. 7

   Cover with plastic wrap and refrigerate for at least 15 minutes. Unmold onto a serving platter and remove plastic wrap.

8. 8

   Garnish with sliced hard-boiled eggs, black olives, fresh cilantro, and a sprinkle of aji amarillo before serving.

Tools you’ll need

• pot
• ricer or potato masher
• cutting board
• sharp knife
• mixing bowls
• loaf pan or terrine mold
• plastic wrap
• serving platter

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