Peruvian Purple Potato Causa with Avocado Mousse and Lime

Name: Peruvian Purple Potato Causa with Avocado Mousse and Lime
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Peruvian purple potatoes; Olive oil; Lime juice; Salt; Ripe avocados; Lime juice; Greek yogurt; Salt and pepper; Queso fresco; Microgreens; Red chili

A vibrant twist on a Peruvian classic

This Peruvian Purple Potato Causa is a visually stunning and deliciously creamy appetizer, perfect for any occasion.

1 h 30 min
4
Intermediate

Ingredients

For the Potato Layer

Peruvian purple potatoes

1 lb, peeled and cubed

Olive oil

2 tbsp

Lime juice

2 tbsp

Salt

To taste

For the Avocado Mousse

Ripe avocados

2, pitted and peeled

Lime juice

1 tbsp

Greek yogurt

2 tbsp

Salt and pepper

To taste

For the Garnishes

Queso fresco

1/4 cup, crumbled

Microgreens

For topping

Red chili

1, finely sliced

Preparation

Preparing the Potatoes

Boil Potatoes

Boil the purple potatoes in salted water until tender, about 20 minutes.

Mash Potatoes

Drain and let cool slightly, then mash with olive oil and lime juice until smooth.

Ensure potatoes are completely cool before mashing to prevent gumminess.

Season and Cool

Season with salt and set aside to cool completely.

Making the Avocado Mousse

Combine Ingredients

In a blender, combine the avocados, lime juice, and Greek yogurt.

Blend

Blend until completely smooth and creamy.

Season

Season with salt and pepper to taste.

Sieve the avocado mousse for an extra-smooth finish.

Cooking Process

Layer Base

Spread half of the potato mixture as the base layer on a serving platter.

Add Mousse

Spread the avocado mousse evenly over the potato layer.

Finish Layer

Finish with another layer of the remaining potato mixture.

Plating & Serving