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Causa - The Peruvian Summer

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6-8 people Easy
Total:
0 Ratings 

Ingredients (9)

  • 2 lbs Yukon potatoes For (mashed potatoes)
  • 4-5 tbsp aji amarillo paste found at Latin grocery stores or specialty stores For (mashed potatoes)
  • Salt to taste For (mashed potatoes)
  • ¼ cup of Olive oil Juice of 1 lime For (mashed potatoes)
  • 1 finely diced medium sized red onion (for relish)
  • Juice from 2 fresh limes (for relish)
  • Can of corn or kernels of 4 ears of cooked corn or 16oz (usually 2 jars) high quality jars of tuna (in olive oil) (for filling)
  • 2 avocados(for filling)
  • ¼ cup of Mayonnaise (this is to mix with tuna) (for filling)
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Causa - The Peruvian Summer

Last summer, my brother got married to Alexandra. He made us wait for many years and finally the day came when he decided that he would be getting married. When he told me that he was proposing to his girlfriend it was a very emotional moment…still remember it. Since Alexandra came into the family, his life changed..and so did mine. She made the unfamiliar seem fun and accessible.

Alexandra brought a new addition to their home…color…lots of color..an explosion of color. Before they met, my brothers apartment felt like you were watching a movie filmed in sepia..very little color but thankfully, Alexandra soon changed that. It now has the feeling of colonial exotica.

Alexandra is part ‘Peruvian’ and so when they invite us for dinner, is it any surprise that I stop eating at about 12 noon in preparation for the debauchery I would later commit in the evening. It’s an evening of causa, ceviche and secco and then causa, ceviche, and secco all over again. Today’s dish is ‘causa’. Causa is a costal dish made up of spiced mashed potatoes layered with sea food and avocado and topped with lime soaked onions. The potatoes are mashed with a spicy golden yellow sauce called ‘aji amarillo’ (a spicy sauce made of yellow chili peppers). This dish is extremely adaptable and it is not uncommon to make it without sea food, some people use chicken and some people keep it vegetarian and add a layer of corn. Served chilled, this dish can be eaten as a ‘standalone’ or served as a side dish. This dish is very colorful and pretty and you definitely hear a few ’wow’s!’ as you display the dish before your guests.

Instructions

  1. 1Mashed potatoes: Boil the potato’s until soft from center, drain, remove the skin and allow to cool. Combine the remaining ingredients for the mashed potatoes and mash using a ricer, grater or mixer. Remove all lumps. The potatoes should be stiff and have an almost dough-like consistency
  2. 2For the relish:Squeeze the juice of the fresh lime to cover the onions and leave to soak. As the onion soften and lime juice turns pink, drain the onions (usually after 10 minutes)
  3. 3Filling: Finely slice the avocadoes,
  4. 4In a mixing bowl toss the salt, pepper, mayo and tuna (discarding the oil) together or if you are layering the corn, keep it ready and at room temperature
  5. 5Layering: In an 8’ by 4’ glass dish, spread a 1 ½“ thick layer of the spicy mashed potatoes. Follow with a layer of the avocadoes, followed by a layer of the corn or fish. Follow with a fianl layer of potatoes and garnish final layer with the relish
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