Peruvian Causa Verde with Avocado Mousse and Quail Eggs
A vibrant and refreshing take on traditional Peruvian layered potato dish.
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.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Potato Layer
For the Avocado Mousse
For the Quail Eggs
For the Assembly
Preparation
Marinating the Potatoes
Mash potatoes
Mash the boiled potatoes until smooth.
Combine ingredients
Mix in ají amarillo paste, lime juice, and vegetable oil.
Season and set aside
Season with salt and pepper to taste and set aside.
Preparing the Avocado Mousse
Combine ingredients
In a blender, combine avocados, lime juice, and sour cream.
Blend until smooth
Blend until smooth and creamy.
Do not over-mix the avocado mousse to avoid it becoming too runny.
Season and chill
Season with salt and pepper to taste.
Chill the avocado mousse for 15 minutes before assembling for easier handling.
Cooking Process
Boil the quail eggs
Boil water and cook the quail eggs for 4 minutes. Immediately transfer to an ice bath to cool.
Peel the quail eggs
Gently peel the cooled quail eggs under running water.
Layer the causa
Begin with a layer of lime-marinated potato, followed by avocado mousse, and top with quail eggs.
Plating & Serving
Peruvian Causa Verde with Avocado Mousse and Quail Eggs
Peruvian Causa Verde with Avocado Mousse and Quail Eggs
Plating & Serving
Layer the potato mixture and avocado mousse neatly in a ring mold. Garnish with quail eggs, cilantro, red onion, and bell pepper strips for a colorful finish.