Vegetarian Causa Limeña
A classic Peruvian cold layered potato dish seasoned with lime and yellow chili, filled with creamy avocado and vegetable salad.
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Ingredients
- 2 lbs Yellow potatoes (Yukon Gold)
- 3 tablespoons Aji Amarillo paste
- 1/4 cup Lime juice
- 3 tablespoons Vegetable oil
- 2 whole Avocado, sliced
- 1/2 cup Mayonnaise
- 1 cup Cooked peas and diced carrots
- 2 whole Hard-boiled eggs, sliced
- 4 whole Black olives (Botija)(optional)
- 1 teaspoon Salt
Instructions
- 1
Boil the potatoes in salted water until tender, then peel and mash them while still warm until completely smooth.
- 2
Mix the mashed potatoes with the Aji Amarillo paste, lime juice, vegetable oil, and salt until a moldable dough forms.
- 3
In a separate bowl, mix the cooked peas, carrots, and mayonnaise to create the vegetable salad filling.
- 4
Place a layer of the potato mixture at the bottom of a square glass dish or individual ring molds.
- 5
Add a layer of sliced avocado over the potato base, followed by a layer of the vegetable and mayonnaise mixture.
- 6
Cover with a final layer of the potato mixture and smooth the top with a spatula.
- 7
Refrigerate for at least 30 minutes to allow the flavors to meld and the structure to firm up.
- 8
Garnish with slices of hard-boiled egg and black olives before serving cold.
Nutrition per Serving
385
Calories
7g
Protein
42g
Carbs
22g
Fat
9g
Fiber
4g
Sugar
580mg
Sodium
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