Causa Acevichada | Eating with Andy

In this episode of Eating with Andy I will show you how to make a Causa Acevichada. It’s a mix of two classic Peruvian dishes, a Causa and a Ceviche. Causa is a versatile cold potato dish that can be prepared with a variety of fillings. This one has layers of slightly spicy and tangy mashed potato, homemade mayo, avocado and is topped with my classic Ceviche recipe. The result, a stunning entree!

INGREDIENTS (Serves 4)
½ kilo Royal blue potatoes or any starchy variety
1 tbsp lime juice
1 tbsp vegetable oil
2 tbsp yellow chilli paste
1 Avocado sliced

Mayo (Yields one cup of mayo)
1 whole egg room temp
1 tsp dijon mustard,
1 tbsp white wine vinegar
1 cup vegetable oil or any neutral oil
Salt, pepper

Ceviche Recipe:
►    • Classic Ceviche | Eating with Andy  

TIPS
You can layer your Causa with any filling you want like shredded chicken, tuna, salmon tartare, prawns, crab, beetroot, and the list goes on. Your creativity is the limit!
Homemade Mayo will keep refrigerated for two weeks.

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