Authentic Peruvian Causa Limeña Recipe

Boil the yellow potatoes in salted water until tender, about 20 minutes.

Drain the potatoes and let them cool slightly before peeling.

In a bowl, mash the potatoes until smooth and creamy.

Add lime juice, vegetable oil, salt, black pepper, and cumin to the mashed potatoes. Mix well until combined.

Divide the potato mixture into two equal portions.

In a separate bowl, mix the shredded chicken with mayonnaise and green onions.

In a serving dish, spread half of the potato mixture evenly to form a base layer.

Spread the chicken mixture over the potato base, then top with the remaining potato mixture, smoothing it out.

Garnish the top with sliced boiled eggs and black olives.

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

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