Causa Limeña

About This Recipe

Causa is one of Peru's most elegant starters — a cold terrine of mashed yellow potato flavoured with ají amarillo and lime, layered with a creamy filling of tuna, avocado, or chicken. The bright yellow colour of the potato contrasts with white cream and green avocado for a visually stunning dish. It's a staple of Limeño (Lima) home cooking and restaurant menus alike.

Ingredients

Serves 4

• 700 gyellow potatoes(boiled and hot)
• 3 tbspají amarillo paste
• 3 tbsplime juice
• 3 tbspneutral oil
• 200 gcanned tuna(drained)
• 3 tbspmayonnaise
• 1avocado(sliced)
• salt and pepper

Instructions

1. 1

   Make the potato base

   While potatoes are still hot, mash them with ají amarillo paste, lime juice, and oil until smooth and pliable. Season generously. Divide into two equal portions.

   The potato must be smooth with no lumps for a clean terrine.

2. 2

   Prepare tuna filling

   Mix tuna with mayonnaise, a little lime juice, salt and pepper.

3. 3

   Layer the terrine

   Line a loaf tin or use a ring mould. Press first potato layer firmly (2cm thick). Add tuna filling. Add avocado slices. Press second potato layer on top. Refrigerate 1 hour.

4. 4

   Unmould and serve

   Invert onto a serving plate. Garnish with mayonnaise, sliced olives, and a sprinkle of ají amarillo.

Variations

• •

  Chicken causa: replace tuna with shredded poached chicken.

• •

  Add prawn on top for a restaurant-style finish.

Storage

Refrigerate assembled causa up to 1 day.