Causa Rellena (Peruvian Chilled Potato Terrine)

About This Recipe

Causa rellena is a beloved Peruvian dish built from mashed yellow potato seasoned generously with aji amarillo and lime, layered around a filling of chicken or tuna salad, then chilled until firm and sliced into neat portions. Its name derives from the Quechua word for 'cause' or 'sustenance,' with some historical accounts suggesting the dish's simple, filling ingredients supported soldiers or workers in earlier centuries, though its modern form has become an elegant, colorful staple of Peruvian entertaining. The technique that defines causa is achieving the right potato consistency: boiled yellow potatoes (or a substitute like Yukon gold) are mashed while warm and mixed thoroughly with aji amarillo paste, lime juice, and oil until smooth and pliable enough to layer and mold, then chilled until firm enough to hold its shape when sliced. The filling -- typically chicken or tuna salad bound with mayonnaise and avocado -- provides a creamy, savory contrast to the tangy, vibrant yellow potato layers. Served cold, sliced into neat rounds or rectangles and garnished with avocado, olives, and hard-boiled egg, causa rellena is refreshing and visually striking Peruvian party food, equally at home as a starter or light lunch.

Ingredients

Serves 6

• 1 kgyellow or Yukon gold potatoes(peeled)
• 0.33 cupaji amarillo paste
• 3 tbsplime juice
• 3 tbspneutral oil
• 1.5 tspsalt
• 2 cupsshredded cooked chicken or canned tuna
• 0.33 cupmayonnaise
• 1avocado(sliced, plus more for garnish)
• 2hard-boiled eggs(sliced, for garnish)
• 0.25 cupblack olives(for garnish)

Instructions

1. 1

   Cook the potatoes

   Boil potatoes until fully tender, about 20 minutes. Drain and mash while still warm.

2. 2

   Season the potato

   Mix mashed potato with aji amarillo paste, lime juice, oil, and salt until smooth and well combined.

3. 3

   Chill briefly

   Let the potato mixture cool to room temperature.

4. 4

   Make the filling

   Combine shredded chicken or tuna with mayonnaise, mixing well.

5. 5

   Assemble

   Press half the potato mixture into the bottom of a lined loaf pan or mold. Layer the chicken or tuna filling, then sliced avocado, over top. Cover with the remaining potato mixture, smoothing the top.

6. 6

   Chill

   Refrigerate at least 2 hours, ideally overnight, until firm.

7. 7

   Serve

   Unmold, slice, and garnish with avocado slices, hard-boiled egg, and olives.

Variations

• •

  Use crab salad instead of chicken or tuna for a more luxurious version.

• •

  Make individual causa 'cups' using ring molds for an elegant appetizer presentation.

• •

  Add a layer of roasted red pepper for extra color and sweetness.

Storage

Refrigerate up to 3 days in an airtight container; causa is meant to be served cold and doesn't require reheating.

Frequently Asked Questions