Causa limeña (Peruvian layered potato starter)

Causa limeña is one of Lima's most distinctive cold dishes: chilli-lime mashed potato layered with a chicken or tuna mayonnaise filling. Served cold, it makes an elegant starter or a light lunch.

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Method

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1. Boil the potatoes until tender, then mash or pass through a potato ricer while still warm, until smooth.
2. Mix in the oil, lime juice, chilli paste and salt, until you get a pliable, mouldable mixture.
3. Mix the shredded chicken or tuna with the mayonnaise.
4. Line a small cake tin or ring mould and press in half the potato mixture, levelling it out.
5. Add the chicken or tuna filling, then smooth the remaining potato mixture on top.
6. Chill for at least 1 hour, then carefully turn out and garnish with avocado, egg and olives. ⏱ Timer: 1 h

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Mash the potato while still warm, as it turns gluey rather than smooth once cold.
• Season the mixture with just enough oil and lime juice to keep it mouldable but not runny.
• Chill for at least an hour, as this is when it firms up enough to hold its shape when turned out.
• Instead of a ring mould it can also be layered in a small bowl and served spooned straight from it.

Frequently asked questions

What gives it its yellow colour?

The traditional recipe uses ají amarillo chilli paste, which also gives the yellow colour; we've substituted hot paprika cream with a pinch of turmeric for colour.

Can it be made ahead?

Yes, it can be assembled up to a day in advance and kept in the fridge; just turn out and garnish just before serving.

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