Causa

Causa 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. 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. 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. 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. 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. 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. 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. 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. 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.