Appetizer · Latin American · Dinner ·

Peruvian Causa Verde with Avocado Mousse and Quail Eggs

Name: Peruvian Causa Verde with Avocado Mousse and Quail Eggs
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: 1 kg yellow potatoes, peeled and boiled; 2 tablespoons ají amarillo paste; Juice of 3 limes; 3 tablespoons vegetable oil; Salt and pepper, to taste; 3 ripe avocados, pitted and peeled; Juice of 2 limes; 2 tablespoons sour cream; Salt and pepper, to taste; 12 quail eggs; Water for boiling; 1/4 cup fresh cilantro, finely chopped; 1 small red onion, finely chopped; 1 red bell pepper, julienned

Causa Verde is a colorful concoction of lime-infused potato layers, creamy avocado mousse, and perfectly boiled quail eggs, celebrating the rich flavors of Peru.

4.3(263 reviews)

·By Ethan Brooks·October 28, 2025

Peruvian Causa Verde with Avocado Mousse and Quail Eggs — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Potato Layer

For the Avocado Mousse

For the Quail Eggs

For the Assembly

Nutrition

Per serving

Calories: 372 kcal
Protein: 7.35 g
Carbs: 43.73 g
Fat: 20.83 g
Fiber: 8.88 g

Whole recipe

Total

Calories: 2231 kcal
Protein: 44.1 g
Carbs: 262.4 g
Fat: 125 g
Fiber: 53.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 kg yellow potatoes peeled and boiled	770	16	181	0.5	18
2 tablespoons ají amarillo paste	40	1	9	1	1
Juice of 3 limes	33	0.5	11	0	0
3 tablespoons vegetable oil	360	0	0	40	0
Salt and pepper to taste	0	0	0	0	0
3 ripe avocados pitted and peeled	720	9	36	66	30
Juice of 2 limes	22	0.5	7	0	0
2 tablespoons sour cream	52	1	1	5	0
Salt and pepper to taste	0	0	0	0	0
12 quail eggs	168	14	1	12	0
Water for boiling	0	0	0	0	0
1/4 cup fresh cilantro finely chopped	1	0.1	0.4	0	0.3
1 small red onion finely chopped	28	1	7	0.1	1
1 red bell pepper julienned	37	1	9	0.4	3

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Potatoes

1
Mash potatoes
Mash the boiled potatoes until smooth.
2
Combine ingredients
Mix in ají amarillo paste, lime juice, and vegetable oil.
3
Season and set aside
Season with salt and pepper to taste and set aside.

Preparing the Avocado Mousse

1
Combine ingredients
In a blender, combine avocados, lime juice, and sour cream.
2
Blend until smooth
Blend until smooth and creamy.
Tip: Do not over-mix the avocado mousse to avoid it becoming too runny.
3
Season and chill
Season with salt and pepper to taste.
Tip: Chill the avocado mousse for 15 minutes before assembling for easier handling.

How to Make Peruvian Causa Verde with Avocado Mousse and Quail Eggs

Total time: 2 h · Yields 6 servings

1
Boil the quail eggs
Boil water and cook the quail eggs for 4 minutes. Immediately transfer to an ice bath to cool.
2
Peel the quail eggs
Gently peel the cooled quail eggs under running water.
3
Layer the causa
Begin with a layer of lime-marinated potato, followed by avocado mousse, and top with quail eggs.