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Peruvian Causa Limeña (Layered Spiced Potato Terrine with Tuna and Avocado)
The stunning cold starter of Lima: velvety layers of cold mashed yellow potatoes seasoned with zesty lime juice and chili oil, layered with a creamy tuna-mayo salad and ripe avocado slices.
Prep
25 min
Cook
20 min
Total
45 min
Ingredients
4servings
- Yellow potatoes, boiled and riced finely700 g
- Ripe avocado, sliced1 piece
- Fresh lime juice3 tbsp
- Vegetable or olive oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Boil potatoes in salted water, peel while warm, and press twice through a ricer for an ultra-smooth mash.
20 min timer
2
Let mash cool, then knead in lime juice, oil, salt, and turmeric until pliable and vibrant yellow.
5 min timer
3
Flake 240 g drained canned tuna with 3 tbsp mayonnaise and black pepper.
3 min timer
4
In a ring mold, press a base layer of potato mash, spread tuna salad, arrange avocado slices, and top with remaining potato. Unmold and serve chilled.
5 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
