Makes 4 Servings
Suggested On-Line Site for Peruvian Ingredients: http://www.perucooking.com/pepperspricelist.htm
For the Potatoes
- 2 lbs frozen yellow Peruvian potatoes (can substitute Yukon gold, peeled*)
- ¼ cup olive oil
- salt & pepper to taste
After Potaotes are Cooked
- ¼ cup extra virgin olive oil
- 1 tsp aji Amarillo (yellow Peruvian hot pepper paste)
- juice of 1-1½ limes
- salt and pepper to taste
For the Crab Stuffing
- 8 oz can fresh crabmeat
- juice of 1 lime
- salt and pepper to taste
- 1 tsp aji Amarillo (yellow Peruvian hot pepper paste)
- 4 tbsp mayonnaise
- 1 tbsp fresh parsley, chopped
Additional Ingredients for Causa Layers
- Botija (Peruvian) olives, sliced
- 1 avocado, peeled and sliced
- 1 hard-boiled egg, sliced
- 8 cherry tomatoes, halved (2 per serving)
- aji Amarillo aioli (aji Amarillo mixed with mayonnaise)
- rocoto hot pepper sauce
Special Equipment
- steamer pan or perforated baking pan
- potato ricer
- mold ring




































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