causa limeña

Causa limeña is made with mashed potato arranged in layers around a filling. Poultry, seafood and vegetables appear in different preparations. Yellow potato, ají amarillo, lime juice and oil form the seasoned potato mixture in Tony Custer’s recipe. The dish is chilled and can be shaped in a mould before being turned out for serving.^[1][2]

Custer’s version, published from The Art of Peruvian Cuisine, layers the potato with mayonnaise, cooked maize, avocado and cooked fish. It is served on lettuce with cooked prawns and a topping of pickled red onion seasoned with ají amarillo and orange juice. The fish and maize are cooked separately, then cooled before assembly. These ingredients describe his seafood preparation; other fillings are also used in Lima.^[2][1]