Causa
Chilled layered potato terrine with chicken or tuna. · Peru
Chilled layered potato terrine with chicken or tuna.
About Causa
Mashed yellow potato whipped with lime and aji amarillo is layered with chicken or tuna salad and avocado into a cool, vivid terrine. Bright and creamy, it is a beloved Peruvian starter.
🏛️ History & Culture
Causa's origins are debated, though it is widely recognized as a quintessential Peruvian dish. The name is often linked to the Spanish word "causa" (cause), with a popular but unverified story claiming it was created during the War of the Pacific (1879–1884) as a patriotic offering to support the "cause" of Peru. However, the dish's base of mashed potatoes, native to the Andes, suggests deeper pre-Columbian roots, with the modern version—using lime and aji amarillo—evolving in Lima's coastal kitchens.
Regional variations reflect Peru's diverse geography: in Lima, causa is typically served as a chilled terrine layered with chicken or tuna salad and avocado, while in other regions it may be simpler, using local fillings like seafood or vegetables. Culturally, it is a beloved starter at family gatherings and celebrations, prized for its bright, creamy texture and vivid yellow color, which symbolize Peruvian pride. Its adaptability and vibrant presentation have made it a staple of both home cooking and upscale restaurants nationwide.
🍳 How to make Causa
AI-assisted, not kitchen-testedCausa Limeña with Chicken and Avocado
A cool Peruvian starter of lime-kissed yellow potato mousse layered with shredded chicken and ripe avocado, the Causa Limeña is a beloved terrine from Lima's coastal cuisine. Served chilled, it is bright, creamy, and deeply savoury.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Serves
- 6
- Difficulty
- Medium
Recipe ingredients
- 900 g (2 lb) yellow potatoes (papa amarilla), substitute: Yukon Gold if true yellow potatoes are unavailable
- 60 ml (¼ cup) aji amarillo paste, Peruvian yellow chili paste; do not substitute with other chilies if possible
- 60 ml (¼ cup) fresh lime juice, plus extra for the avocado
- 45 ml (3 tbsp) vegetable oil, neutral oil such as sunflower or canola
- 1 tsp fine salt
- 400 g (14 oz) boneless, skinless chicken breast, poached and shredded
- 80 ml (⅓ cup) mayonnaise, homemade or good-quality store-bought
- 2 large ripe avocados, sliced just before assembly
- 1 small red onion, finely diced, for the chicken salad
- 15 g (¼ cup, packed) fresh cilantro, chopped
- 2 hard-boiled eggs egg, sliced, for garnish
- 4 whole black olives (Peruvian botija if available), for garnish
- salt and pepper, to taste, for the chicken salad
Steps
- 1 Place the chicken breasts in a small saucepan, cover with cold water, add a pinch of salt, and bring to a gentle simmer. Cook for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Remove and let cool, then shred finely with two forks.
- 2 While the chicken cooks, scrub the yellow potatoes and place them unpeeled in a pot of cold salted water. Bring to a boil and cook for 20 to 25 minutes, until a knife slides through easily. Drain and cool just enough to handle, then peel while still warm.
- 3 Press the warm potatoes through a ricer or mash thoroughly until completely smooth. There should be no lumps; this is essential for a smooth causa. Spread in a wide bowl to cool slightly.
- 4 Add the aji amarillo paste, lime juice, vegetable oil, and salt to the warm potato. Mix vigorously with a wooden spoon until the potato becomes a glossy, elastic, uniformly yellow dough. Adjust salt and lime to taste. Cover and chill for 20 minutes.
- 5 In a separate bowl, combine the shredded chicken, mayonnaise, most of the diced red onion, and cilantro. Season with salt, pepper, and a small squeeze of lime. The salad should be creamy but not soupy.
- 6 Line a loaf pan (about 22 × 12 cm / 9 × 5 in) with plastic wrap, leaving overhang. Press half the yellow potato mixture firmly into the bottom in an even layer about 1.5 cm (½ in) thick.
- 7 Spread the chicken salad as the next layer, pressing flat. Top with a layer of avocado slices, then cover with the remaining potato mixture, again pressing firmly and smoothing the top. Fold the plastic wrap over and chill for at least 2 hours, preferably overnight.
- 8 To unmold, invert the pan onto a platter and peel off the plastic. Garnish with sliced hard-boiled egg, black olives, a few reserved red onion dice, and a sprig of cilantro. Serve well chilled, with extra lime wedges on the side.
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Causa — frequently asked questions
What is Causa?
Mashed yellow potato whipped with lime and aji amarillo is layered with chicken or tuna salad and avocado into a cool, vivid terrine. Bright and creamy, it is a beloved Peruvian starter.
What is Causa made of?
Causa is made with yellow potato, aji amarillo, lime, chicken and avocado.
Where does Causa come from?
Causa comes from Peru, and is especially associated with Lima. Causa's origins are debated, though it is widely recognized as a quintessential Peruvian dish.
Where can I eat Causa?
A Lima restaurant, served chilled as a colourful starter.
How do you make Causa?
Making Causa at home takes about 40 minutes of prep and 25 minutes of cooking. The recipe on this page serves 6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
Taste Causa in Lima
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✅ Before you go to Peru
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- 🇵🇪 Chalona de Cordero · Peru
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- 🇳🇬 Pounded Yam · Nigeria
- 🇱🇻 Grey Peas and Bacon · Latvia
- 🇺🇸 Chili Cheese Fries · United States
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- 🇬🇾 Cassareep · Guyana
- 🇧🇷 Quindim · Brazil
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