Peruvian
Causa Limeña
Causa limeña with chilled ají amarillo-lime potato dough layered around chicken, avocado, onion, egg, and olives.
8 servings · 55 minutes prep · 30 minutes cook
Ingredients
Potato Dough
- 3 lb yellow potatoes or Yukon Gold potatoes
- 1 tbsp kosher salt, for boiling water
- 1/4 cup aji amarillo paste
- 1/4 cup fresh lime juice, freshly squeezed
- 3 tbsp avocado oil
- 1 1/2 tsp kosher salt
- 1/4 tsp white pepper
Filling
- 12 oz cooked chicken breast, shredded
- 1/3 cup mayonnaise
- 1 ripe avocado, sliced
- 1/3 cup finely diced red onion, rinsed and drained
- 2 tbsp fresh lime juice, freshly squeezed
- 1/2 tsp kosher salt
Garnish
- 2 hard-boiled eggs, sliced
- 1/3 cup Botija or Kalamata olives
Directions
Make the Potato Dough
- Place the Yukon Gold potatoes in a saucepan, cover with cold water by 1 inch, and add the kosher salt.
- Simmer until the potatoes are completely tender when pierced, 25-30 minutes. Drain well, peel while warm, and mash or press until smooth.
- Cool the potatoes for 15 minutes, then knead in the aji amarillo paste, fresh lime juice, avocado oil, kosher salt, and white peppercorns until smooth, bright, and evenly seasoned.
Mix the Chicken Filling
- In a bowl, mix the cooked chicken breast, mayonnaise, red onion, fresh lime juice, and kosher salt.
Layer and Chill
- Line an 8-inch square pan with plastic wrap. Press in half of the potato dough in an even layer.
- Spread the chicken filling over the potato layer, arrange the avocado slices over the filling, and cover with the remaining potato dough. Smooth the top gently.
- Chill until firm, at least 60 minutes.
Unmold and Garnish
- Unmold, cut into portions with a sharp knife, and garnish with the hard-boiled eggs and Botija or Kalamata olives.
