📝 About This Recipe
This iconic Peruvian starter is a symphony of textures, featuring silky whipped yellow potatoes infused with the citrusy heat of Aji Amarillo. Layered with succulent lump crab meat and creamy avocado, it represents the heart of Lima's coastal gastronomy. It is a vibrant, refreshing, and visually stunning dish that perfectly balances the earthiness of the Andes with the freshness of the Pacific Ocean.
🥗 Ingredients
The Potato Base (The Causa)
- 2 pounds Yukon Gold or Yellow Potatoes (peeled and halved)
- 3-4 tablespoons Aji Amarillo Paste (adjust based on heat preference)
- 1/4 cup Lime Juice (freshly squeezed)
- 3 tablespoons Vegetable Oil (neutral flavored)
- 1 teaspoon Salt (to taste)
The Crab Filling
- 12 ounces Lump Crab Meat (picked through for shells)
- 1/2 cup Mayonnaise (high quality or homemade)
- 1/4 cup Red Onion (very finely minced)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1/4 teaspoon Black Pepper (freshly ground)
The Layers and Garnish
- 2 pieces Avocados (ripe, thinly sliced)
- 2 pieces Hard-boiled Eggs (sliced into rounds)
- 6 pieces Botija Olives (Peruvian purple olives, halved)
- 4 pieces Cherry Tomatoes (halved for decoration)
- 4 pieces Parsley Sprigs (for garnish)
👨🍳 Instructions
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1
Place the peeled potatoes in a large pot of salted cold water. Bring to a boil and cook for 20-25 minutes until fork-tender but not falling apart.
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2
Drain the potatoes thoroughly and let them steam-dry for 2 minutes. While still hot, pass them through a potato ricer into a large bowl to ensure a completely smooth, lump-free texture.
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3
Allow the riced potatoes to cool to room temperature. This is crucial for the structure of the dish.
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4
Once cooled, add the Aji Amarillo paste, lime juice, vegetable oil, and salt. Knead the mixture by hand or with a spatula until it forms a smooth, bright yellow, malleable dough.
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5
In a separate medium bowl, gently fold together the crab meat, mayonnaise, minced red onion, and cilantro. Season with black pepper and a pinch of salt if needed.
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6
Prepare your assembly tool. You can use a large glass rectangular dish (9x9) for a family-style presentation or individual stainless steel ring molds for a gourmet look.
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7
Lightly grease the mold or dish with a drop of oil. Press half of the potato mixture into the bottom to create an even base layer about 1 inch thick.
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8
Arrange the sliced avocado over the potato layer, slightly overlapping them. Sprinkle with a tiny pinch of salt and a drop of lime juice to prevent browning.
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9
Spread the crab salad mixture evenly over the avocado layer, smoothing it out with the back of a spoon.
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10
Carefully top with the remaining potato mixture. If using a ring mold, press down gently to compact the layers; if using a dish, smooth the top with a palette knife.
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11
Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the structure to firm up.
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12
To serve, carefully remove the ring mold or cut slices from the dish. Garnish the top with slices of hard-boiled egg, Botija olives, and a sprig of parsley.
💡 Chef's Tips
Use a potato ricer rather than a masher to achieve the signature 'velvety' texture of an authentic Causa. Always let the potatoes cool before adding the lime and oil; adding lime to hot potatoes can cause the mixture to become gummy. If you cannot find Botija olives, Kalamata olives are a suitable substitute due to their similar brine profile. For an extra kick, add a teaspoon of finely chopped rocoto pepper to the crab mixture. If the potato dough feels too dry, add a teaspoon more of oil; if too wet, add a bit more riced potato.
🍽️ Serving Suggestions
Pair with a chilled glass of Peruvian Pisco Sour or a dry Torrontés white wine. Serve alongside a small side of 'Salsa Criolla' (marinated red onions) for added acidity. This dish is traditionally served cold, making it perfect for summer luncheons. For a full Peruvian feast, follow this appetizer with a Lomo Saltado or Aji de Gallina. Accompany with extra Aji Amarillo sauce on the side for those who enjoy more heat.