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PeruvianAuthentic Cuisine

Causa Limeña

Serves 4 to 6 Appetizer chicken, Appetizers

Causa Limeña

Causa Limeña, a dish rooted in the vibrant city of Lima, is a staple at picnic tables and family gatherings, offering a taste of Peru's coastal culinary traditions. This version captures the essence of home cooking, where ingredients are measured by intuition and shared with generosity. It's a dish that brings people together, reflecting the warmth and hospitality of Peruvian culture.

The taste of Causa Limeña is a harmonious blend of creamy yellow potatoes, bright aji amarillo paste, and zesty lime juice, creating a smooth yet tangy base. The shredded chicken and avocado provide a rich contrast, while hard-boiled eggs add a satisfying texture. Every bite delivers a balanced dance of flavors, celebrated without ceremony.

Ingredients

  • 800 gyellow potatoes
  • 3 tbspaji amarillo paste
  • 3 tbsplime juice
  • 3 tbspvegetable oil
  • 300 gshredded chicken
  • 3 tbspmayonnaise
  • avocado — sliced
  • hard-boiled eggs — to garnish
  • to tastefine sea salt

Method

  1. Start by boiling the potatoes. Place 800 g of yellow potatoes in a large pot and cover them with cold water. Add a pinch of fine sea salt to the water. Bring the pot to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 20-25 minutes. Drain the potatoes and let them cool slightly before peeling.
  2. While the potatoes are cooling, prepare the chicken filling. In a bowl, mix 300 g of shredded chicken with 3 tbsp of mayonnaise. Stir until the chicken is evenly coated and set aside. This will be one of the layers in your Causa Limeña.
  3. Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer or mash them until smooth. Transfer the mashed potatoes to a large bowl. Add 3 tbsp of aji amarillo paste, 3 tbsp of lime juice, and 3 tbsp of vegetable oil. Mix everything together until the ingredients are fully incorporated and the mixture is smooth and vibrant in color.
  4. Season the potato mixture with fine sea salt to taste. The mixture should be well-seasoned but not overly salty. Taste and adjust the seasoning as needed. The aji amarillo paste will give the potatoes a beautiful yellow hue and a mild heat.
  5. Prepare the avocado by slicing it thinly. Also, slice the hard-boiled eggs. These will be used to layer and garnish the Causa Limeña.
  6. To assemble, take a serving dish and spread a layer of the potato mixture evenly on the bottom. Next, add a layer of the chicken and mayonnaise mixture, spreading it evenly over the potatoes. Add a layer of sliced avocado on top of the chicken. Repeat the layers, finishing with a final layer of the potato mixture on top.
  7. Garnish the top layer with slices of hard-boiled egg and any remaining avocado slices. You can also add a few dollops of mayonnaise or a sprinkle of aji amarillo paste for extra flavor and color. Serve the Causa Limeña at room temperature, allowing the flavors to meld together beautifully.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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