Chilled mashed potato seasoned with aji amarillo, layered with chicken or tuna salad, a beautiful Peruvian appetizer served cold.
Causa rellena uses potato in a way rarely seen elsewhere, mashed and seasoned generously with aji amarillo and lime until it becomes almost like a dough, firm enough to be layered and shaped rather than served as a soft side. Traditionally the potato layers sandwich a filling of shredded chicken or tuna salad bound with mayonnaise and avocado, the layers pressed into a mold and chilled until firm enough to slice cleanly. Served cold, causa is as much about visual presentation as flavor, its bright yellow potato layers and colorful filling making it a striking addition to any Peruvian table, whether as a starter or light lunch.
Serves 6
Boil the potatoes whole until fork-tender, about 20-25 minutes, then drain and mash while hot.
Mix the mashed potato with aji amarillo paste, oil, lime juice and salt while still warm, until smooth and well combined.
Season the potato while it's still warm — the flavors absorb far more thoroughly than into cold, already-set mash.
Let the potato mixture cool to room temperature.
Mix shredded chicken or tuna with mayonnaise and diced celery.
Press half the seasoned potato into the bottom of a lined mold or loaf pan, top with the chicken or tuna filling, then a layer of sliced avocado, and finish with the remaining potato pressed on top.
Refrigerate at least 2 hours until firm.
Unmold, slice, and garnish with sliced hard-boiled egg and black olives.
Season the mashed potato while it's still warm so the aji amarillo and lime flavors fully absorb into it.
Chill the assembled causa thoroughly, at least 2 hours, so it holds its shape when sliced.
Line the mold with plastic wrap to make unmolding the finished causa much easier.
A vegetarian version fills the layers with avocado and vegetables instead of chicken or tuna.
Crab meat is a popular, more elevated filling in some coastal versions.
Individual causa 'cups' can be made in small ramekins for a more elegant presentation.
Refrigerate in an airtight container up to 3 days; causa is traditionally served cold and doesn't need reheating.
Causa has pre-Columbian roots in Peru, with potatoes being a foundational crop of Andean civilizations for thousands of years, and the dish's modern layered form developed as a way to showcase Peru's vast variety of native potatoes alongside other local ingredients.
Yes, it's an ideal make-ahead dish since it needs to chill and firm up anyway — prepare it a day in advance and slice just before serving.
A mix of yellow bell pepper and a touch of habanero approximates the flavor, though the color and heat level will differ somewhat.
It likely wasn't chilled long enough, or the potato mixture was too wet — make sure to refrigerate for the full recommended time before unmolding.
Per serving (260g / 9.2 oz) · 6 servings total
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