Peruvian Causa Limeña with Quail Eggs and Tomato

Name: Peruvian Causa Limeña with Quail Eggs and Tomato
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 2 lbs Yukon gold potatoes; 1/4 cup Aji Amarillo paste; 1/4 cup lime juice; Salt and pepper; 3 tbsp vegetable oil; 1/2 lb cooked shrimp; 1/2 cup mayonnaise; 1 tbsp lime juice; 1/4 cup red onion; Salt and pepper; 8 quail eggs; 1 large tomato; 1 avocado; Fresh parsley

A vibrant Peruvian appetizer that delights the senses

Causa Limeña is a traditional Peruvian dish that features layers of seasoned mashed potatoes, seafood, and vegetables, elegantly topped with delicate quail eggs and tomato slices. It is an explosion of colors and flavors, perfect for impressing guests.

1 h 30 min
4
Intermediate

Ingredients

For the Potato Mixture

2 lbs Yukon gold potatoes

peeled and quartered

1/4 cup Aji Amarillo paste

can be found in Latin markets

1/4 cup lime juice

freshly squeezed

Salt and pepper

to taste

3 tbsp vegetable oil

For the Filling

1/2 lb cooked shrimp

peeled and deveined

1/2 cup mayonnaise

1 tbsp lime juice

1/4 cup red onion

finely chopped

Salt and pepper

to taste

For the Topping

8 quail eggs

hard-boiled and peeled

1 large tomato

thinly sliced

For the Garnish

1 avocado

sliced

Fresh parsley

finely chopped

Preparation

Preparing the Potato Mixture

Boil Potatoes

Boil the potatoes in salted water until fork-tender.

Drain and Cool

Drain and let them cool slightly.

Mash and Season

Mash the potatoes, then mix in the aji amarillo paste, lime juice, salt, and vegetable oil until smooth.

Ensure potatoes are fully cooled before mixing to avoid diluting the flavor. Pro Tip: Chill the potato mixture for at least 30 minutes to enhance flavor and firmness.

Assembling the Filling

Chop Shrimp

Coarsely chop the cooked shrimp.

Combine Ingredients

In a bowl, combine shrimp, mayonnaise, lime juice, red onion, salt, and pepper.

Mix Well

Mix until the ingredients are well combined.

Cooking Process

Egg Boiling

Cook quail eggs in simmering water for 4-5 minutes, then immerse in ice water to stop cooking.

Layer Formation

Press half the potato mixture into the bottom of a serving dish, spread the shrimp filling, then top with remaining potato mixture.

Final Touch

Arrange quail eggs and tomato slices decoratively on top.

Plating & Serving