Peruvian Causa Limeña with Chicken
Chicken Causa Limeña
A chilled Peruvian layered potato dish seasoned with lime and ají amarillo, filled with creamy chicken salad and avocado.
Causa limeña is one of Peru's best chilled dishes: bright yellow potato mash seasoned with lime and ají amarillo, layered around a cool, creamy filling. The potatoes should taste lively before they are shaped, because the citrus and chili are what keep the dish from feeling heavy.
This version uses shredded chicken folded with mayonnaise, red onion, and cilantro, then stacks it with ripe avocado between two smooth potato layers. A springform pan or ring mold gives the neatest presentation, but a loaf pan lined with plastic wrap works well for home cooking.
Use starchy yellow potatoes if you can find them, and press them while warm so the mash stays fine instead of gluey. Ají amarillo paste brings the traditional fruity heat; if yours is very spicy, start with less and adjust after adding the lime juice.
Serve causa well chilled, sliced cleanly, and garnished simply with egg, olives, or extra herbs. It is satisfying enough for lunch and polished enough to serve as a first course with a crisp salad.
Nutrition (per serving)
Directions
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1
Place the potatoes in a large pot, cover with cold water by 1 inch, add 1 teaspoon salt, and simmer until very tender, 20 to 25 minutes.
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2
Drain the potatoes thoroughly, let the steam escape for 3 minutes, then pass them through a ricer or mash until completely smooth.
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3
While the potatoes are still warm, mix in the ají amarillo paste, lime juice, vegetable oil, and remaining salt until the mash is evenly yellow and lightly glossy.
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4
In a separate bowl, fold the shredded chicken with mayonnaise, red onion, and cilantro. Taste and add a small squeeze of lime or pinch of salt if needed.
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5
Line an 8-inch springform pan or loaf pan with plastic wrap. Press half of the potato mixture into an even compact layer.
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6
Spread the chicken salad over the potato base, keeping the edges tidy, then arrange the avocado slices in a single layer over the filling.
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7
Cover with the remaining potato mixture and smooth the top with a lightly oiled spatula. Cover and chill for at least 30 minutes so the layers firm up.
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8
Unmold the causa onto a platter, remove the plastic wrap, and garnish with sliced hard-boiled eggs, olives, and extra cilantro before slicing.
Ingredients
- Yukon Gold Potatoes, peeled and cut into chunks:2 1/2 lb
- Kosher Salt:2 tsp
- Ají Amarillo Paste:3 tbsp
- Fresh Lime Juice:1/4 cup
- Vegetable Oil:3 tbsp
- Cooked Chicken Breast, shredded:2 1/2 cups
- Mayonnaise:1/2 cup
- Red Onion, finely diced:1/3 cup
- Cilantro, chopped:2 tbsp
- Ripe Avocados, thinly sliced:2
- Hard-Boiled Eggs, sliced:2
- Black Olives, halved:8
Tips & Notes
- Press or rice the potatoes while warm; cold potatoes are harder to smooth and can turn pasty.
- For a cleaner slice, chill the molded causa for 1 to 2 hours if time allows.
- If ají amarillo paste is unavailable, use a mild yellow chili paste with a small pinch of turmeric for color, though the flavor will be less traditional.
- Brush avocado slices with a little lime juice before layering if the dish will sit for several hours.
