Causa is a Peruvian specialty, a delight that is served cold. Therefore, it is a perfect treat to enjoy in summer as a fresh appetizer or light meal.
1 cake springform (30 cm) — Wrap bottom and sides in plastic foil or lightly oil it.
1 kg floury potatoes — Fill the form with the raw potatoes to estimate the required quantity
½ cup of yellow chili pepper paste
2 tablespoons vegetable oil
1 lime, only juice
1 small tuna can (approx. 160 g), drain fluid
1/4 cup mayonnaise
2 tablespoons Meerrettich Crème (horseradish cream) … optional
fresh chives, chopped
2 hard-boiled eggs, sliced
1 avocado, peeled, seeded and sliced
1-2 tomatoes, peeled, seeded and sliced
parsley or chives to garnish
Peel and cut the potatoes in small cubes.
Cook them in a pan of boiling salted water for 20 minutes or until soft (water should only cover them). Strain. Mash them immediately while hot.
Add the blended yellow peppers or paste, vegetable oil, lime juice and salt to the mashed potatoes. Mix well with your hands and keep tasting them and adding more of any of the above ingredients if needed, until the result is tasty enough for you. Reserve.
In a bowl combine tuna, mayo, horseradish cream, and chives. Reserve.
Season the avocado slices with salt, pepper and a squeeze of lime juice. Reserve.
Divide the potato mix in equal parts, according to the number of layers you have decided to make. Note: This time I prepared two trays; therefore, I doubled the recipe. I needed equal three portions for each tray.
Line the base with a layer of the potato with one first third of the mix, press well.
Cover with a layer of avocado or egg slices, seasoning with salt and pepper.
Add the second layer of potatoes on top, press well.
Cover with tomato slices, seasoning with salt and pepper, and top with tuna mixture.
Add the third and last layer of potatoes on top, press well.
Transfer to serving dish and prior to serving, spread the top with a thin coat of mayo.
Decorate with hard boiled eggs, cherry tomatoes, black olives, lettuce, parsley and/or chives. You can choose any combination. Just get creative and add your own!
Refrigerate. Serve cold.
Causa pairs amazingly with a pisco sour … You can also find the recipe under Homemade pisco sour.
Great finger food for your next party!
7 thoughts on “Causa (Peruvian Spicy Potato Terrine)”
Thanks! One of my favorites with a pisco sour, especially to share with friends on a summer day. Give it a try …
Would LOVE to add this delicacy to my repertoire, but where could I get the Aji paste from? Internet?
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Hi, Barbara! Delighted to know that you want to try this Peruvian classic. You can order the AJI online from this site: https://swissbrothers.com/rshop/fr
They sell the aji paste, as well as fresh peppers and even the seeds! Look under:
.piment aji amarillo frais
.piment jaune-orange wong
.graines piment aji amarillo sachet
Let me know if I can be of further help and, of course, how was your Causa!
Hello Patty, thank you so much for this wonderful recipe of the Peruvian causa.
I followed the instructions step by step, as well as the quantities and everything was perfect, and easy and delicious! I managed to do a 4 layer causa filled with tuna, eggs and avocado.
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Christina, I’m so glad that you’ve prepared and enjoyed the causa; it’s such a delicious dish! Many thanks for letting me know.