Causa Limeña
Causa Limeña (KAW-sah lee-MEH-nyah)
Lima-Style Potato Terrine
A vibrant layered terrine of seasoned mashed yellow potato with lime and ají amarillo, filled with creamy chicken or tuna salad, served cold.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rectangular white plate
Garnishes: ají amarillo drizzle, olive, parsley
Accompaniments: side salad
Instructions
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1
Boil potatoes until tender. Rice while hot, mix with ají amarillo paste, lime juice, oil, salt, and pepper. Knead until smooth.
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2
Mix shredded chicken with mayonnaise, salt, and pepper for the filling.
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3
Press half the potato mixture into a lined mold as the base layer.
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4
Spread chicken filling evenly, add avocado slices.
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5
Press remaining potato mixture on top. Refrigerate 30 min.
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6
Unmold onto a platter. Garnish with olive, egg slice, and ají amarillo drizzle.
Did You Know?
The word "causa" may come from the Quechua "kausay" meaning sustenance of life, reflecting the potato's sacred role in Andean culture.
Chef's Notes
Equipment Tips
- ring mold or rectangular mold
- potato ricer
- mixing bowls
Garnishing
ají amarillo drizzle, olive, parsley
Accompaniments
side salad
The Story Behind Causa Limeña
Causa has pre-Columbian roots in Andean potato preparations. Lima refined it into an elegant layered dish during the 19th century. It exemplifies Peru's genius for transforming the humble potato into sophisticated cuisine, using over 3,000 native varieties.
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