Causa Limena, Peruvian Potato and Aji Terrine
Causa limena is one of Peru's oldest dishes, a cold terrine of seasoned yellow potato that predates the arrival of Europeans and was later shaped by the criollo kitchen of Lima. The potato is not a side here but the structure of the dish, mashed smooth and turned assertive with aji amarillo and lime, then layered and pressed like a savory cake. Restaurant versions hide tuna, chicken, or mayonnaise between the layers; the vegetable version built on avocado is just as traditional at home and needs no oil at all, since a ripe potato and a ripe avocado are both creamy on their own. The seasoning has to be done while the potato is warm and tasted carefully, because a cold, bland causa is a sad thing. Aji amarillo paste is the one ingredient you cannot really fake, and a jar keeps for months in the fridge.
Ingredients
- 2 lb Potatoes, starchy, such as russet or yellow
- 3 tbsp Aji amarillo paste
- 3 tbsp Lime juice
- 1 Avocado, pitted and sliced thin
- 4 Radishes, sliced thin, to garnish
- 1/2 tsp Black peppercorns, ground
Method
- Boil the whole unpeeled potatoes until a knife slides through with no resistance, 25 to 30 minutes. Cooking them whole and in their skins keeps them from taking on water, which would make the mash slack and dull the seasoning later.
- Drain, and as soon as you can handle them, peel and pass them through a ricer or mash very smooth. Warm potatoes absorb seasoning far better than cold ones, so work while they are hot.
- Beat in the aji amarillo paste, lime juice, and ground pepper. Taste as you go. The aji is the whole personality of the dish, fruity and floral and only mildly hot, so let it lead. The acid of the lime is what stands in for salt here.
- Chill the seasoned potato for at least 20 minutes until it is firm and cold. It needs to hold a shape to layer.
- Press half the potato into the bottom of a small dish or a ring mold in an even layer. Lay the avocado slices over it, then press the rest of the potato on top and smooth it flat. Chilling firms it enough to slice clean.
- Top with the sliced radish for crunch and color, and cut into squares or wedges to serve cold. Traditionally a lettuce leaf goes underneath.
Nutrition
Estimated per serving: 190 calories, 4 g protein, 5 g fiber, 40 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
