Causa Limeña

Name: Causa Limeña
Total time: 1 h 30 min
Yield: 6
Cuisine: Peruvian
Ingredients: 1.2 kg Yellow floury potatoes; 4 tbsp Ají amarillo paste; 5 tbsp Lime juice; 4 tbsp Vegetable oil; 2 tsp Salt; 300 g Cooked chicken breast, shredded, or tinned tuna; 150 g Mayonnaise; 1/2 Red onion, very finely chopped; 2 Avocados, sliced; 3 Hard-boiled eggs, sliced; 10 Black olives

Yellow potato mashed with ají amarillo, lime and oil until it is smooth and bright, pressed in layers around a chicken or tuna filling and served cold, cut like a cake.

来源

食谱提供 Andean kitchens · 🏺 传统 · The highlands, where the potato was domesticated — over 3,000 varieties, boiled and pressed and layered, with a chilli sauce over the top.

Peruvian · cold potato terrine — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a typical and widespread Peruvian dish of seasoned mashed yellow potato layered with a filling. Quantities and method are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

The Dining Traveler Yulia Mag Anna recetasfaciles

⏱ 90 分钟🍽 6 人份🔥 380 大卡🇵🇪 秘鲁🌶️🌶️

清真无麸质无坚果

步骤

Boil the potatoes in their skins until completely soft, then peel them while still hot and press them through a ricer.
💡 Rice them hot. Cold potato mashed with a fork gives lumps, and causa is judged entirely on how smooth the layers are.
While it is still warm, work in the ají paste, lime juice, oil and salt with your hands until it is smooth and evenly yellow.
Cool it completely. Mix the shredded chicken with the mayonnaise and onion.
Line a small tin or ring mould with cling film and press in a third of the potato, flat and firm.
Layer chicken, then avocado, then another third of potato, then the rest of the filling, and finish with potato.
💡 Press each layer firmly with the back of a spoon. Air pockets are why a causa collapses the moment you unmould it.
Chill at least 3 hours, unmould, and top with sliced egg and olives. Serve cold.

💡 小贴士

Causa is always served cold and never reheated. It is the Peruvian answer to a summer lunch.
Tuna, crab, prawn and avocado-only versions are all standard. The potato is the dish; the filling is the variable.
Individual ring moulds look better and cut more cleanly than one big tin. A tin can and both ends removed works fine.