How To Make Peruvian Causa Limeña At Home | Dining Traveler Cooking Series

Start by boiling the potatoes for 15 minutes, setting a timer to avoid forgetting them.

After about 10 minutes, test the potatoes by mashing a piece with a fork to check if they're cooking properly.

Once cooked, strain the potatoes and let them cool for 10-15 minutes to avoid burning your hands while handling them.

Prepare the fillings: for the chicken salad, mix cooked chicken, mayonnaise, red onion, salt, pepper, and a little olive oil.

For the tuna salad, combine canned tuna, mayonnaise, red onion, salt, and pepper. Start with about half a cup of mayonnaise.

Squeeze the juice of 6 limes into the mixture, yielding about half a cup to two-thirds of a cup of lime juice. Adjust to taste if you prefer less acidity.

Mash the cooled potatoes using a potato masher (avoid using a food processor to keep the texture right).

Add olive oil, lime juice, and aji amarillo to the mashed potatoes, adjusting the amount of aji amarillo to taste.

Assemble the causa: use a biscuit cutter to shape individual servings, layering the potato masa and fillings as desired.

Garnish the assembled causa with sliced tomatoes, avocado, and cilantro for a colorful presentation.

Equipment Needed

Spice Level:

Dietary