Appetizer · Latin American · Dinner ·

Peruvian Causa Limeña with Quail Eggs and Tomato

Name: Peruvian Causa Limeña with Quail Eggs and Tomato
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 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; 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; 8 quail eggs, hard-boiled and peeled; 1 large tomato, thinly sliced; 1 avocado, sliced; Fresh parsley, finely chopped

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 o

5(505 reviews)

·By Ethan Brooks·October 2, 2025

Peruvian Causa Limeña with Quail Eggs and Tomato — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Potato Mixture

For the Filling

For the Topping

For the Garnish

Nutrition

Per serving

Calories: 622 kcal
Protein: 19.4 g
Carbs: 47.5 g
Fat: 40.2 g
Fiber: 6.8 g

Whole recipe

Total

Calories: 2486 kcal
Protein: 77.5 g
Carbs: 190 g
Fat: 160.6 g
Fiber: 27.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs Yukon gold potatoes peeled and quartered	652	14	148	0.2	12
1/4 cup Aji Amarillo paste can be found in Latin markets	40	0.5	8	1	2
1/4 cup lime juice freshly squeezed	15	0.2	5	0	0.1
Salt and pepper to taste	0	0	0	0	0
3 tbsp vegetable oil	360	0	0	40	0
1/2 lb cooked shrimp peeled and deveined	240	46	0	5	0
1/2 cup mayonnaise	760	1.5	2	83	0
1 tbsp lime juice	4	0	1	0	0
1/4 cup red onion finely chopped	12	0.3	3	0	0.5
Salt and pepper to taste	0	0	0	0	0
8 quail eggs hard-boiled and peeled	125	10	2	9	0
1 large tomato thinly sliced	33	1.5	7	0.4	2
1 avocado sliced	240	3	13	22	10
Fresh parsley finely chopped	5	0.5	1	0	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Potato Mixture

1
Boil Potatoes
Boil the potatoes in salted water until fork-tender.
2
Drain and Cool
Drain and let them cool slightly.
3
Mash and Season
Mash the potatoes, then mix in the aji amarillo paste, lime juice, salt, and vegetable oil until smooth.
Tip: 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

1
Chop Shrimp
Coarsely chop the cooked shrimp.
2
Combine Ingredients
In a bowl, combine shrimp, mayonnaise, lime juice, red onion, salt, and pepper.
3
Mix Well
Mix until the ingredients are well combined.

How to Make Peruvian Causa Limeña with Quail Eggs and Tomato

Total time: 2 h · Yields 4 servings

1
Egg Boiling
Cook quail eggs in simmering water for 4-5 minutes, then immerse in ice water to stop cooking.
2
Layer Formation
Press half the potato mixture into the bottom of a serving dish, spread the shrimp filling, then top with remaining potato mixture.
3
Final Touch
Arrange quail eggs and tomato slices decoratively on top.