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

Welcome to Episode 3 of The Dining Traveler Cooking Series!

This time we go to one of my favorite culinary destinations, Peru. Twelve years ago, I met a good friend, Jimmy, who taught me to make Peruvian dishes. Two years ago, I had the opportunity to go on my dream trip to Peru and experience one of the most amazing culinary destinations in the world.
In this episode, we make causa limeña, which is a very versatile dish. You can fill the potato with meat, fish, or vegetables, which makes it an easy recipe for a family or group with different dietary needs.

Note: I made this recipe with regular potatoes, but ideally, you should use the yellow potato or papa amarilla. You can find it in the frozen section of a Latin supermarket. You can also find aji amarillo at Latin supermarkets, at the Latino aisle of the supermarket, or even on Amazon.

Here's the recipe, adapted from Jimmy's recipe and Gastón Acurio's Peru Cookbook:

Causa:
Eight yellow potatoes, peeled
1⁄2 cup (4 ft oz/120 ml) Yellow Chili Paste (aji amarillo)
juice of 6 limes
4 tablespoons vegetable oil

Filling:
1 lb 5 oz (600 g) shredded chicken breast or canned tuna
1 small red onion, finely diced
1 cup (8 oz/225 g) Mayonnaise
One avocado, sliced
Two tomatoes
Four eggs, hard-boiled
sliced two teaspoons chopped cilantro
salt and pepper to taste

*Step by step instructions are in the video

Video edited by Audrey Wong (@audvisual)

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