causa peruvian food recipe

Written ByJenny Smyth Posted on
causa peruvian food recipe
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The Best causa peruvian food recipe

I first discovered causa when my friend from Peru brought it to a potluck. She explained it is a traditional Peruvian dish made with yellow potatoes, lime juice, and aji amarillo paste. The layers of mashed potato are filled with chicken, tuna, or vegetables. It is served cold like a terrine or molded into individual portions. My family was immediately hooked. The bright yellow color comes from the aji amarillo pepper, which has a fruity, mild heat. The potatoes are mashed with lime juice and oil until smooth and creamy.

Then you layer them with a filling of your choice. My kids love the chicken and avocado version. It is perfect for summer picnics or as a light dinner. The health benefits are great too. Potatoes are a good source of vitamin C and potassium. The lime juice adds vitamin C and the avocado provides healthy fats. It is a balanced meal in one dish.

I make it for family gatherings because it is easy to prepare ahead. You just assemble it and chill until ready to serve. The flavors meld together beautifully overnight. It is also gluten free and can be made dairy free. I love that I can customize the filling based on what I have on hand. Leftover rotisserie chicken works perfectly. I have even made it with canned tuna when I am in a pinch.

The key technique is to mash the potatoes while they are still warm. This ensures a smooth, sticky dough that holds together. You have to season the potato dough generously with salt and lime juice. The dough should be spreadable but not too wet. If it is too wet, add a bit more mashed potato. If it is too dry, add a little more oil. The filling should be well seasoned and not too watery.

I always drain canned tuna or chicken well. For the avocado, I mash it slightly so it stays in place. The layers should be pressed gently to remove air pockets. Chilling for at least two hours helps the causa set properly. When you slice it, you get clean, neat layers. It is a stunning dish that looks like you spent hours on it. But really it comes together in about 45 minutes.

My friends always ask for the recipe after they taste it. It is one of those dishes that feels special but is actually simple. I hope you try it and love it as much as we do.

Classic Peruvian Causa with Chicken and Avocado

Classic Peruvian Causa with Chicken and Avocado

4.5 from 725 votes

This layered potato dish is a staple of Peruvian cuisine. Yellow potatoes are mashed with lime and aji amarillo, then filled with seasoned chicken and creamy avocado.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Potato Dough

2 pounds yellow potatoes (like Yukon Gold)
3 tablespoons aji amarillo paste
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper

For the Chicken Filling

2 cups cooked shredded chicken
1/2 cup finely chopped red onion
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

For Assembly

2 ripe avocados, sliced
1/4 cup kalamata olives, sliced
1 hard boiled egg, sliced (optional)
Fresh cilantro for garnish

👨‍🍳Directions

1Peel the potatoes and cut them into even chunks.
2Place them in a large pot and cover with cold water.
3Bring to a boil over high heat, then reduce to medium and simmer for 15 to 20 minutes until the potatoes are fork tender.
4Drain the potatoes well and return them to the hot pot.
5Let them steam dry for 2 minutes to remove excess moisture.
6Mash them immediately while hot using a potato masher or ricer until completely smooth with no lumps.
7Add the aji amarillo paste, lime juice, oil, salt, and pepper to the mashed potatoes.
8Stir vigorously with a wooden spoon until the mixture is smooth and forms a soft, pliable dough.
9Taste and adjust seasoning if needed.
10In a separate bowl, combine the shredded chicken, red onion, mayonnaise, lime juice, salt, and pepper.
11Mix well until everything is evenly coated.
Set aside.
12Line a 9×5 inch loaf pan with plastic wrap, leaving overhang on the sides.
13Press half of the potato dough evenly into the bottom of the pan, using damp hands to smooth the surface.
14The layer should be about 1/2 inch thick.
15Spread the chicken filling evenly over the potato layer.
16Arrange the avocado slices on top of the chicken.
17Press the remaining potato dough over the filling, smoothing the top with damp hands.
18Fold the plastic wrap over to cover.
19Refrigerate the causa for at least 2 hours, or up to overnight, until firm.
20To serve, unfold the plastic wrap, invert the pan onto a platter, and lift off the pan.
21Peel off the plastic wrap.
22Garnish with olives, egg slices, and cilantro.

🔧Equipment

Large pot for boiling potatoes
Potato masher or ricer
Mixing bowls
Plastic wrap
Serving platter or loaf pan

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 45mg🧂Sodium: 580mg🌾Total Carbs: 38g🥦Dietary Fiber: 6g🍬Sugars: 3g🥩Protein: 20g

📝Notes

You can substitute canned tuna or cooked shrimp for the chicken. For a vegetarian version, use sauteed mushrooms and peas. The aji amarillo paste is available in Latin markets or online. If you cannot find it, use a mix of yellow bell pepper and a pinch of cayenne.

Watch Video Of How Classic Peruvian Causa with Chicken and Avocado Works

Causa is a versatile dish that works for any occasion from casual weeknight dinners to festive parties. I love that I can make it ahead and just pull it out of the fridge when guests arrive.

It always gets compliments and people are impressed by the beautiful layers. To store leftovers, wrap the causa tightly in plastic wrap and keep it in the refrigerator for up to three days.

To reheat, I actually prefer to eat it cold but you can let it sit at room temperature for 15 minutes to take the chill off. For serving, I like to slice it with a sharp knife and arrange the pieces on a platter with extra lime wedges and fresh cilantro.

It pairs well with a simple salad or some roasted vegetables. This recipe is a keeper and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Peruvian Causa with Chicken and Avocado

1. What is causa and where does it come from?

Causa is a traditional Peruvian dish made from yellow potatoes mashed with lime juice and aji amarillo pepper. It is layered with a filling like chicken, tuna, or vegetables and served cold. The dish originated in the coastal regions of Peru and is often served as an appetizer or light meal.

2. Can I make causa ahead of time?

Yes, causa is perfect for making ahead. You can assemble it completely and refrigerate it for up to 24 hours before serving. The flavors meld together and the texture becomes even creamier. Just keep it covered with plastic wrap to prevent it from drying out.

3. What can I use instead of aji amarillo paste?

Aji amarillo paste gives causa its characteristic yellow color and mild heat. If you cannot find it, you can substitute with a mix of yellow bell pepper puree and a pinch of cayenne or a few drops of hot sauce. The flavor will be slightly different but still delicious.

4. Is causa gluten free and dairy free?

Yes, traditional causa is naturally gluten free and dairy free. The potato dough uses only potatoes, oil, lime juice, and aji amarillo. Just make sure your filling ingredients like mayonnaise are gluten free if needed. It is a great option for people with dietary restrictions.

5. How do I serve and store leftover causa?

Serve causa cold or at room temperature. Slice it like a loaf cake and arrange on a platter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The texture may soften slightly but it is still tasty. I do not recommend freezing it as the potatoes can become watery.

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