📝 About This Recipe
This vibrant Causa Limeña is a masterpiece of Peruvian coastal cuisine, traditionally layered with a zesty citrus-infused potato mash. By replacing traditional mayonnaise with a silky avocado mousse and lime-marinated tuna, we elevate this dish into a clean, dairy-free delight that celebrates the bright heat of the Aji Amarillo chili. It is a refreshing, chilled appetizer that balances silky textures with a sophisticated acidic punch.
🥗 Ingredients
The Golden Potato Base
- 2 lbs 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 Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (to taste)
The Zesty Protein Filling
- 12 ounces Canned Solid White Tuna (drained well)
- 1/2 cup Red Onion (very finely minced)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Lime Juice (for acidity)
- 1 tablespoon Extra Virgin Olive Oil (to add moisture)
The Creamy Layer & Garnish
- 2 Ripe Hass Avocados (thinly sliced)
- 2 Hard-boiled Eggs (sliced into rounds)
- 6-8 Botija Olives (pitted and halved; or Kalamata)
- 1 sprig Fresh Parsley (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 or food mill into a large bowl to ensure a perfectly 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 Causa.
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4
Once cooled, add the Aji Amarillo paste, 1/4 cup lime juice, olive oil, and salt to the potatoes. Knead the mixture gently with your hands until it forms a smooth, pliable 'dough' that holds its shape.
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5
In a separate medium bowl, flake the drained tuna with a fork. Mix in the minced red onion, chopped cilantro, 2 tablespoons of lime juice, and 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
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6
Prepare your assembly tool: you can use a 9x9 inch glass baking dish or individual stainless steel ring molds for a gourmet presentation.
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7
Lightly grease your dish or molds with a drop of oil. Press half of the potato mixture into the bottom to create an even layer about 3/4 inch thick.
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8
Layer the sliced avocados over the potato base, slightly overlapping them. Sprinkle with a tiny pinch of salt.
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9
Spread the tuna mixture evenly over the avocado layer, pressing down gently with the back of a spoon to compact it.
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10
Top with the remaining potato mixture. Carefully smooth the surface using a spatula or a wet spoon to prevent sticking.
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11
Cover the dish 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, slice into squares (if using a dish) or carefully lift the ring molds. Garnish each portion with a slice of hard-boiled egg, an olive half, and a leaf of parsley.
💡 Chef's Tips
Use a potato ricer rather than a masher to achieve the signature silky texture of authentic Causa. If you cannot find Aji Amarillo paste, you can blend deseeded yellow bell peppers with a pinch of cayenne, though the flavor profile will be less authentic. Ensure the potatoes are completely cool before adding the lime juice to keep the flavor bright and prevent the mash from becoming gummy. For a vegan version, replace the tuna with a mixture of chickpeas and hearts of palm and omit the egg garnish. Keep your hands slightly damp when working with the potato dough to prevent it from sticking to your skin.
🍽️ Serving Suggestions
Pair with a chilled glass of Peruvian Pisco Sour for the ultimate cultural experience. Serve alongside a fresh 'Salsa Criolla' (marinated lime-onion relish) for extra crunch. Accompany with a side of boiled corn (Choclo) to balance the acidity. A crisp Sauvignon Blanc or a light Rosé complements the citrus notes beautifully. Serve as a light lunch on a bed of butter lettuce leaves.