Peruvian Causa

aji amarillo

🥗Healthier: aji panca

💰Cheaper: yellow bell pepper

aji panca offers a milder flavor while being more accessible.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

tofu provides a plant-based option, while canned tuna is economical.

black olives

🥗Healthier: green olives

💰Cheaper: capers

capers are a cost-effective alternative with a similar briny flavor.

Steam yellow Peruvian potatoes in a pan with water for about 25-30 minutes at 350-400°F, covered with aluminum foil.

Add a little salt, pepper, and olive oil to the potatoes before steaming to prevent sticking.

Once steamed, remove the potatoes and rice them while hot using a potato ricer until fluffy.

Season the riced potatoes with salt, pepper, lime juice, and aji amarillo paste, mixing until smooth.

Prepare the filling by combining fresh crab meat, the juice of one lime, salt, pepper, a teaspoon of aji amarillo paste, parsley, and 1.5 tablespoons of mayonnaise in a bowl.

Cut avocado into pieces, ensuring it is ripe enough to peel easily.

Layer the dish by first pressing some of the seasoned potato mixture into the bottom of a serving dish.

Add a layer of the crab meat mixture on top of the potato layer.

Place slices of avocado and hard-boiled eggs on top of the crab mixture.

Add another layer of the seasoned potato mixture over the avocado and eggs, smoothing the top.

Garnish with sliced cherry tomatoes and Peruvian black olives on top of the final potato layer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens