Salad

Causa Limeña (Peru)

Name: Causa Limeña (Peru)
Total time: 60 min
Yield: serves 4
Ingredients: 800 g Potato; 1 Aji amarillo (yellow chili); 2 Lime; 2 tbsp Olive oil; 1 filet Chicken; 2 tbsp Cream; 1/2 Red onion; 1 Avocado; 2 Egg

Preparation time: 1 h
Servings: serves 4

Ingredients

serves 4

Potato — to buy800 g
Aji amarillo (yellow chili) — to buy1
Lime — to buy2
Olive oil — to buy2 tbsp
Chicken — to buy1 filet
Cream — to buy2 tbsp
Red onion — to buy1/2
Avocado — to buy1
Egg — to buy2

Preparation

Boil the potatoes whole (skin on) in salted water for 20-25 minutes, until a knife slides in with no resistance.
Drain, peel while still hot (protect your hands with a towel) and mash immediately into a smooth, lump-free purée — it's easier while hot.
Mix the mash with the blended aji amarillo, lime juice and a drizzle of oil, until you get a smooth, bright yellow paste. Season with salt to taste. Let cool to room temperature.
Prepare the filling by mixing the shredded chicken (or drained tuna) with a little mayonnaise and finely sliced red onion.
Line a mould (or pastry ring) with plastic wrap, press a layer of mashed potato into the base, add the filling in the centre, then cover with a second layer of mash, smoothing the surface with the back of a spoon.
Chill for at least 30 minutes so the causa holds its shape, then gently unmold onto a plate (or serve directly in layers with a spoon).
Garnish with avocado and hard-boiled egg slices, and serve well chilled.