Peruvian Street Food - Causa Santa Rosa | Gizzi Erskine | Wild Dish

aji amarillo

🥗Healthier: aji panca

💰Cheaper: bell pepper

aji panca offers a milder flavor while bell pepper is more accessible.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories and adds creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

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

black olives

🥗Healthier: green olives

💰Cheaper: capers

green olives are lower in sodium, and capers are a cost-effective substitute.

Boil yellow potatoes until tender, about 20 minutes.

Peel the potatoes and mash them in a bowl.

Mix lime juice, olive oil, and salt into the mashed potatoes until smooth.

Stir in aji amarillo paste to achieve desired spiciness.

In a separate bowl, combine shredded chicken with mayonnaise and a pinch of salt.

Slice avocado and hard-boiled eggs for layering.

On a serving plate, spread half of the potato mixture evenly as a base.

Layer the chicken mixture over the potato base, spreading it evenly.

Add a layer of sliced avocado and hard-boiled eggs on top of the chicken.

Spread the remaining potato mixture over the top, smoothing it out.

Garnish with black olives, parsley, and lettuce leaves.

Chill in the refrigerator for at least 30 minutes before serving.

Cut into portions and serve cold.

Cooking Techniques

Spice Level: