Peruvian Causa Limeña

Ingredients

• 1kg yellow waxy potatoes, peeled
• 3 tbsp aji amarillo paste
• Juice of 3 limes
• 3 tbsp olive oil
• 1 tsp salt
• For filling: 2 cups shredded cooked chicken, 1 avocado mashed, 3 tbsp mayo, juice of 1 lime, salt
• Decoration: hard-boiled egg, black olives, mayo

Instructions

1. Boil and mash the potatoes when warm.
2. Knead in aji paste, lime, olive oil and salt until silky and elastic.
3. Mix the filling.
4. Layer in a ring mould or small dish: half the potato, all the chicken-avocado, top with remaining potato; press firmly.
5. Chill 1 hour.
6. Unmould carefully; decorate with mayo piped in lines, egg slices and olives.

Serving suggestions

• Best chilled.

Storage & reheating

Keeps 2 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions