Peruvian Causas

Summer is finally here, and we have some Peruvian flavors to enjoy this time of the year. This dish can be served as an appetizer or main course. Is cold and perfect for those warm days where you feel like a variation from salads.

Personally, I prefer to use different fillings to add more flavor to the dish.

Prep Time: 45 mins
Total Time: 1.5 hour
Yield: 4 servings

Ingredients:

Base

9 lb Yukon Gold potatoes, peeled and cubed.
½ cup olive oil or avocado oil
3 ají amarillo chili peppers very finely chopped
2 limes, juiced
1 garlic clove, cut in half
2 Tbsp chopped parsley
Salt and pepper to taste

Filling

5 oz canned or fresh tuna 1 can
5 oz crab
5 oz chicken (shredded)
½ onion chopped
3-4 tablespoon of mayonnaise
1 avocado, sliced
2 hardboiled eggs chopped into cubes
1 ají limo chili pepper chopped finely, or another similar chili pepper

Instructions:

1.     Place the potatoes and garlic in a pot. Cover with cold water and add a pinch of salt. Bring to a boil and let simmer for 20 minutes or until tender. Drain and return to the pot. Mash with a potato masher. Add the olive oil, ají amarillo peppers, salt and pepper to taste and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture.

2.     Use 3 separate bowls to make the fillings. The first one, mix the tuna with 1 tbs of mayo. In the second one, mix the chicken with 1 tbs of mayo and lastly, in the third bowl, add the crab with 1 tbs of mayo. Season with salt to taste each bowl.  

3.     Use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high.

4.     Place a layer of avocado slices, followed by a layer of the tuna filling, and finish your causa with another 1-inch layer of potato dough. Decorate with hard-boiled egg and parsley.

5.     Remove the springform and repeat 2 more times with the remaining fillings (chicken and crab).

6.     Serve them with your favorite summer beverage!