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Causa limeña

Name: Causa limeña
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: PE
Ingredients: 1 kg yellow potatoes (or floury potatoes like Yukon Gold); 3 tbsp ají amarillo paste; 3 limes, juiced; 4 tbsp vegetable oil; 1 tsp salt; 300 g cooked chicken breast, finely shredded; 5 tbsp mayonnaise; ½ small red onion, very finely chopped; 2 ripe avocados, sliced; 2 hard-boiled eggs, sliced; 6 black olives (botija), halved; 2 tbsp chopped parsley; 2 L water, for boiling the potatoes; 1 tbsp salt, for the boiling water; pinch, to taste salt, for the chicken filling

30m

Prépa

25m

Cuisson

Portions

Moyen

Difficulté

Terrine froide de purée de pommes de terre au citron vert et piment jaune, poulet crémeux et avocat.

#peruvian#potato#aji-amarillo#chicken#avocado#cold#no-oven

Portions

6portions

Ingrédients

Nutrition

calories430

protein18g

carbs34g

fat25g

fiber6g

Par portion

Étapes

Cook the potatoes

Boil the whole, unpeeled potatoes in the water with the salt for 20-25 minutes, until a knife slides in with no resistance. Drain, peel while still warm, then press through a ricer or mash until completely smooth with no lumps.

1 kg potatoes
2 L water
1 tbsp salt

✅ C'est prêt quand : a knife or skewer slides into the potatoes easily

⏱22:30

Season the potato

While the mashed potato is still warm, knead in the ají amarillo paste, the juice of 2 limes, the oil and the salt until you get a smooth, soft dough. Taste it, it should be tangy and well seasoned, then let it cool to room temperature.

all mashed potato from step 1
3 tbsp ají amarillo paste
juice of 2 limes lime juice
4 tbsp oil
1 tsp salt

✅ C'est prêt quand : the dough is smooth, holds together, and tastes well seasoned

Make the chicken filling

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Prepare the avocado

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Layer the causa

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Unmould and serve

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Cook the potatoes

1 kg potatoes
2 L water
1 tbsp salt

✅ C'est prêt quand : a knife or skewer slides into the potatoes easily

⏱22:30

Season the potato

all mashed potato from step 1
3 tbsp ají amarillo paste
juice of 2 limes lime juice
4 tbsp oil
1 tsp salt

✅ C'est prêt quand : the dough is smooth, holds together, and tastes well seasoned

Make the chicken filling

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Prepare the avocado

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Layer the causa

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Unmould and serve

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History & Culture

The Story Behind the Dish

📍 Lima📅 Pre-Inca potato roots, current form from the 19th century🥔 PE

Peru is the homeland of the potato, with thousands of native varieties, and the Andean peoples have eaten mashed potato with chilli for centuries. Causa limeña is the modern, layered version that became a fixture in Lima's homes and restaurants.

A popular story says the name comes from the War of the Pacific (1879–1884), when women sold this dish 'for the cause' (por la causa) to raise money for soldiers.