Causa Limeña
Causa limeña is a pressed terrine of yellow Peruvian potatoes seasoned with ají amarillo and lime juice, layered with a creamy filling of tuna or chicken with mayonnaise and avocado. The Andean potatoes — especially those with naturally yellow flesh — are boiled, riced smooth, and worked with oil, ají, and lime until silky. The dish is served cold, sliced to reveal its contrasting layers. The dish is an emblem of Peru's culinary fusion: the Andean potatoes are millennia old, the mayonnaise is Spanish heritage, and the refined layered presentation reflects Nikkei influence — the Japanese-Peruvian community that shaped Lima's modern kitchen. Causa appears at every festive table.
Rich in protein
Filling and nutritious
Slow simmered
Low and slow cooking
Fermented
Contains fermented ingredients
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1 kg yellow Peruvian potatoes (or Yukon Gold or other waxy yellow potatoes), peeled and cut into chunks
- 60 ml fresh lime juice (about 2 limes)
- 60 ml neutral oil (sunflower or olive)
- 2 tbsp ají amarillo paste (or 1 tbsp ají amarillo + 1 tsp Korean gochujang as substitute)
- 1.5 tsp fine sea salt, plus more to taste
- 0.5 tsp freshly ground white pepper
- 2 × 160 g tins of high-quality tuna in olive oil, drained (or 320 g cooked shredded chicken breast)
- 120 g good mayonnaise
- 2 spring onions, very finely sliced (about 20 g)
- 1 small celery stalk, finely diced (about 30 g, optional)
- 0.5 tsp fine sea salt
- 1 large ripe avocado (about 200 g), sliced 5 mm thick and tossed with 1 tsp lime juice
- 12 black olives (botija or kalamata), halved and pitted
- 2 hard-boiled eggs, halved or quartered
- Sprigs of fresh coriander or parsley
How to make it
- 1Boil the potatoes in well-salted water (about 1 tbsp salt per litre) for 18–20 minutes, until a knife slides in with no resistance but the potatoes are not falling apart; drain and leave to steam-dry on a rack for 5 minutes.
- 2While still warm, pass the potatoes through a ricer or fine sieve into a wide bowl; add the ají amarillo paste, lime juice, oil, 1.5 tsp salt, and white pepper; knead gently with your hands for 2–3 minutes — the mash should be smooth, silky, and slightly elastic, holding its shape when pinched.
- 3Taste and adjust with more salt or lime; cover and let cool to room temperature, then chill for 20 minutes to firm slightly.
- 4Make the filling; flake the drained tuna (or shred the chicken) into a bowl; add the mayonnaise, spring onions, celery (if using), and 0.5 tsp salt; fold gently — keep visible flakes of fish rather than a smooth purée; chill until needed.
- 5Line a 22 × 12 cm loaf tin (or a round 18 cm cake ring) with cling film, leaving a generous overhang; press one-third of the potato mash into the base in an even 1.5 cm layer, using the back of a damp spoon to smooth.
- 6Spread half the tuna or chicken filling over the potato in a 1 cm layer, leaving a 5 mm border; arrange the avocado slices on top in a tight overlapping single layer; press a second third of potato over the avocado, then top with the remaining filling and a final layer of potato.
- 7Fold the cling film over the top and press firmly with the flat of your hand or a small board to compact the terrine; refrigerate for at least 1 hour (or up to 6 hours) to set the layers.
- 8Lift the terrine out using the cling film, peel back, and slice into 8 generous portions with a hot wet knife (rinse the blade between cuts); top each slice with an olive half, a wedge of hard-boiled egg, and a sprig of coriander; serve cold, within 2 hours of slicing.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
