Peruvian Causa Limeña with Quail Eggs and Tomato
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
For the Filling
For the Topping
For the Garnish
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
Peruvian Causa Limeña with Quail Eggs and Tomato
Peruvian Causa Limeña with Quail Eggs and Tomato
Plating & Serving
Serve as an elegant layered cake on a platter, with the quail eggs and tomato slices thoughtfully placed for visual appeal.