Causa With Shrimp and Avocado Recipe (2024)

In Peru we don’t bake the potatoes, we boil them. I think the mash is nicer with boiled ones, especially if done with papa amarilla (Yukon gold are vaguely similar to them)

The way many Peruvians make this is to line a glass bowl or other mold with plastic wrap and assemble it upside down, ie avocado first, then shrimp or crab, then potatoes, pressing down lightly on the potatoes. Wrap top (actually the bottom) with plastic wrap and chill a bit. Remove the top (bottom) plastic wrap, put a plate over, and invert the causa onto the plate, then remove the bottom (top) layer of plastic wrap. Makes a beautiful presentation.

I cannot imagine making a cause with Idaho potatoes. Causa was a dish that originated in Lima, and the potatoes readily available in local markets were papas amarillas, similar in many respects to Yukon gold, which would be my potato preference. The color would be nicer as well. Nice olives from Tacna or northern Chile are an appropriate garnish.

October 2017 attended a delightfully informal cooking school in Lima. www.peruviancookingclasses.com . We spent the morning shopping at local food market stalls and the rest of the day cooking. Causa with Crab and Avocado one of the dishes on the menu. So much fun to make and visually stunning. Going to give it a try again at home for next family lunch. Thank you for the reminder.

My host in Peru made a causa like this, but he layered it all in a pie plate. One step simpler - and delicious!!

Is there any substitute for Ali Amarillo Paste?

And serve with Salsa Golf.

Spring form pan. Generously grease the sides, then your layers. Maybe not quite as pretty as the individual rounds, but definitely easier.

Delicious. I was shocked to be able to find the chili paste which really is the key to this dish. Boiled small Yukon Gold potatoes. Did not peel. A little putzy to make but can be made ahead. Also, as suggested by other comments, layered this upside down in a plastic lined pie plate. Much easier than the molds and my guests were none the wiser.

No mayo in the avocado please! Never understood why that is a thing -- it ruins the fresh taste of avocado which just needs lime and sea salt.

This was so delicious. I’ve wanted to make causa since I first ate it in Lima. I used Yukon gold potatoes and boiled them... and subbed 1 tbsp of habanero hot sauce for the aji Amarillo as I could not locate the real thing in Vermont. I also subbed chopped chicken because I was in the mood for chicken! Will make this again and again, I loved every bite.

Served this as the first course of an end of summer supper. The only change I made was to boil (Yukon Gold) potatoes, skin on, then peeled them when cool. Used a red Fresno pepper found at my local Wegmans. The recipe was a bit of work, but oh my god, SO worth it! Served with The Barefoot Contess’s Gazpacho, and Julia Moskin’s Soft Herb Salad, also from the NYT Cooking site. Five star supper!

We have make a variation on this about 6 times after having it throughout Perú. We make it with grilled or roasted chicken ( bc that’s the way we first had it).We make it with the aji paste if we have it- otherwise we try to make a roasted red pepper sauce that’s is great but not AS good. And we subbed the celery for cucumber and it’s even better. It’s a favorite! ( and we never chill it we just have it all at rio temp.)

Had this in Lima made in an individual “fish” mold. Sliced black olive eye, red bell pepper strips defining scales, chunks of queso fresco and black and green olives surrounding the “fish.” Tuna salad was on the bottom, covered in a layer of mashed avocado, covered in lemony yellow (always!) potatoes. No “heat.” Oh, my! This was heaven.

This is a show stopper. Everyone was wowed and loved the flavors. I did use Yukon golds and boiled them. The citrus flavor made them so different from usual mashed potatoes. I’m making it again today,

Made these as an appetizer to take to a dinner party. Showing off, I know. Used Yukon Gold potatoes. Boiled and twice through the mouli. Potatoes lacked the 'masa' like consistency of when I made them in Peru - more of a very thick potato cream. Held my breath removing molds. Must say they looked just like the photo. . Second batch filled with a mixture of fig and duck confit with caramelized onions. Topped with shredded cabbage and thinly sliced radish. 2.5" round molds

This was quite a hit. I did need extra avocado. You can make ahead of time by a few hours because the lime juice will keep the avocados green. The spiciness of the potatoes is balanced by the avocados and shrimp. I did add extra garlic to the shrimp and extra cumin because it would have been bland.

The way many Peruvians make this is to line a glass bowl or other mold with plastic wrap and assemble it upside down, ie avocado first, then shrimp or crab, then potatoes, pressing down lightly on the potatoes. Wrap top (actually the bottom) with plastic wrap and chill a bit. Remove the top (bottom) plastic wrap, put a plate over, and invert the causa onto the plate, then remove the bottom (top) layer of plastic wrap. Makes a beautiful presentation.

In Peru we don’t bake the potatoes, we boil them. I think the mash is nicer with boiled ones, especially if done with papa amarilla (Yukon gold are vaguely similar to them)

I cannot imagine making a cause with Idaho potatoes. Causa was a dish that originated in Lima, and the potatoes readily available in local markets were papas amarillas, similar in many respects to Yukon gold, which would be my potato preference. The color would be nicer as well. Nice olives from Tacna or northern Chile are an appropriate garnish.