Peruvian SHRIMP (prawn) CAUSA | Bart van Olphen

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is leaner, while canned tuna is budget-friendly.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

yellow potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes offer more nutrients, while white potatoes are often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked pumpkin

Mashed peas provide creaminess, while cooked pumpkin is economical.

Boil yellow potatoes until tender, about 20-25 minutes.

Peel and mash the boiled potatoes in a bowl.

Mix lime juice, salt, and black pepper into the mashed potatoes until smooth.

Fold in olive oil and finely chopped cilantro into the potato mixture.

Divide the potato mixture into two portions, one for the base and one for the top.

Layer the first portion of the potato mixture in a mold or serving dish.

Prepare the shrimp by boiling until pink, about 3-4 minutes, then cool and chop.

Combine chopped shrimp with mayonnaise, diced red onion, and lime juice in a bowl.

Spread the shrimp mixture over the potato base evenly.

Top with the second portion of the potato mixture, smoothing it out.

Chill the assembled causa in the refrigerator for at least 30 minutes.

Unmold the causa onto a serving platter.

Garnish with slices of hard-boiled eggs, avocado, and lettuce before serving.

Cooking Techniques

Spice Level:

Allergens