Peruvian
⭐ Highly Rated
45 minmedium
PeruvianLunch
Recipe Story
origins & traditionsCausa Limeña is a beloved traditional dish from Lima that exemplifies the creativity and resourcefulness of coastal cooking. This chilled layered potato dish features smooth, seasoned yellow potato mash infused with aji amarillo chile and lime juice, creating vibrant layers around a protein-rich filling. Traditionally filled with either chicken salad or tuna mixed with mayonnaise and vegetables, causa is served cold and garnished with hard-boiled eggs, olives, and fresh greens. The dish dates back to pre-Columbian times when potatoes were mashed and mixed with aji, but it evolved during the colonial period with the addition of mayonnaise and various fillings. Perfect for warm days, causa is both elegant and satisfying, making it a staple at family gatherings and celebrations throughout Lima and beyond.
Instructions
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Boil the potatoes in salted water until completely tender, about 20-25 minutes. Drain and let cool slightly, then peel while still warm.
Mash the potatoes until completely smooth and lump-free. Add the aji amarillo paste, lime juice, vegetable oil, salt, and pepper. Mix until the potato mixture is vibrant yellow and well combined. Let cool to room temperature.
In a bowl, combine the shredded chicken breast with mayonnaise, finely diced celery, and a squeeze of lime juice. Season with salt and pepper to taste.
Line a rectangular dish or mold with plastic wrap for easy removal. Spread half of the potato mixture evenly on the bottom, pressing down firmly to create a compact layer.
Spread the chicken salad mixture evenly over the potato layer, leaving a small border around the edges.
Cover with the remaining potato mixture, spreading and smoothing the top layer carefully. Press down gently to compact all layers.
Refrigerate for at least 2 hours to allow the causa to set properly.
Before serving, carefully unmold onto a serving platter. Garnish with sliced hard-boiled eggs, black olives, cherry tomatoes, and fresh lettuce leaves. Slice into squares or rectangles to serve.
Causa Limeña
4.9 (30)
A layered cold potato terrine filled with creamy chicken or tuna salad, this iconic Lima dish showcases the best of coastal cuisine with yellow potatoes, aji amarillo, and fresh lime juice.
medium
55 min
6 servings
Ingredients
0 of 10 checked
Potato Layer
- 1000 grams potatoes, peeled and boiled
- 3 pieces lime, juiced
- 3 tablespoons vegetable-oil
- 2 teaspoons cayenne
- 1 teaspoons salt
Filling
- 300 grams chicken-breast, cooked and shredded
- 4 tablespoons mayonnaise
- 2 stalks celery, finely diced
Garnish
- 3 pieces eggs, hard-boiled and sliced
- 1 cups lettuce, shredded
Chef Tips
expert advice•For the most authentic flavor, use yellow Yukon Gold potatoes or true Peruvian yellow potatoes if available.
•The potato mixture should be smooth and creamy - take time to mash thoroughly.
•Adjust the amount of aji amarillo paste based on your heat preference, starting with less if you are sensitive to spice.
•You can substitute tuna for chicken to make causa de atun, another classic variation.
•For a vegetarian version, use a mixture of diced avocado, tomatoes, and corn.
•Make sure all components are well-chilled before assembling for the best texture.
•The causa can be assembled in individual molds or ramekins for elegant presentation at dinner parties.
•Some cooks add a thin layer of mashed avocado between the potato and filling for extra richness.
•Always taste and adjust lime juice and salt before the final assembly, as the flavors should be bright and well-balanced.
