Causa Limeña

Causa Limeña is one of the most iconic dishes in Peruvian cuisine. It has many variations, both in its filling and in the way it’s presented.Its origin dates back to pre-Columbian times, when it was prepared with yellow potatoes, crushed chili pepper, and lime.

Its smooth texture, slightly spicy flavor, and citrusy touch make Causa a fresh, colorful dish—perfect for any occasion.

Ingredients

For the potato base:

• 5 yellow Tumbay potatoes

• ½ cup yellow chili pepper, chopped (if you can’t find it, you can substitute with curry, saffron, or yellow bell pepper)

• 4 tablespoons lime juice

• ⅓ cup vegetable oil

• Salt and pepper to taste

For the filling:

• 1 cup mayonnaise

• 1½ cups white onion, finely chopped

• 1 cup cooked and shredded chicken breast

• ½ head of lettuce, chopped

• 2 avocados

For the sauce:

• ¾ cup diced onion

• 3 tablespoons roasted and chopped yellow chili pepper

• 1 tablespoon chopped parsley

• 2 tablespoons oil

• Lime juice and salt to taste

Preparation

1. Prepare the potato base: Cook the potatoes until soft. Peel them, mash them twice while still hot, and let cool.Blend the yellow chili pepper with the oil until you get a smooth paste.Mix the mashed potatoes with the chili paste, lime juice, salt, and pepper. Set aside.

2. Prepare the filling: Finely chop the cooked chicken breast.Dice the onion and lettuce, soak them in water for 10 minutes, then squeeze them dry with a clean cloth to remove moisture.Combine the chicken, onion, lettuce, and mayonnaise until the mixture is smooth and well combined.

3. Prepare the sauce: In a bowl, mix the diced onion, roasted yellow chili pepper, parsley, oil, lime juice, and salt.

4. Assemble the Causa: In a mold, place a layer of potato mixture, then a layer of chicken filling and sliced avocado.Top with another layer of potato and gently press down.Refrigerate for a few minutes to help it set.

5. Serve and garnish: Carefully unmold, cover with the sauce, and garnish with parsley, hard-boiled egg, or olives as desired.