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Peruvian Shrimp Causa: A Vibrant Classic Reinvented

Peruvian Shrimp Causa

A chilled Peruvian appetizer layered with ají amarillo-seasoned yellow potatoes, lime-kissed avocado, and a creamy shrimp filling. Garnish with egg, olives, cilantro, and extra chile for a festive finish.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Causa Potato Mixture
  • 2 pounds Yellow-fleshed potatoes, preferably Yukon Gold or Peruvian yellow potatoes
  • 1/3 to 1/2 cup Ají amarillo paste
  • 1/4 cup Neutral oil, such as vegetable or canola oil
  • 3 tablespoons Fresh lime juice, plus more if needed
  • 1 teaspoon Fine salt, or to taste
  • 1/4 teaspoon Freshly ground black pepper
Shrimp Filling
  • 1 pound Medium shrimp, peeled and deveined
  • 1/2 cup Mayonnaise
  • 1/4 cup Finely diced red onion
  • 2 tablespoons Chopped fresh cilantro
  • 1 tablespoon Fresh lime juice
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 1 clove Small garlic clove, finely grated or minced, optional
Layering and Garnish
  • 2 Ripe avocados
  • 1 tablespoon Lime juice for avocado
  • 1 pinch Salt for avocado
  • 2 Hard-boiled eggs, sliced or chopped, optional
  • 2 tablespoons Chopped black olives, optional
  • as needed Fresh cilantro leaves
  • as needed Ají amarillo strips or thin red-onion slices, optional

Method
 

Step-by-Step
  1. Scrub the potatoes and place them in a pot of cold salted water. Bring to a boil and cook for approximately 20 to 30 minutes, depending on size, until completely tender.
  2. Drain the potatoes, peel them while still warm, and pass them through a ricer or food mill. Cool the potato mixture until lukewarm before seasoning.
  3. Mix the ají amarillo paste, neutral oil, lime juice, salt, and optional black pepper into the potatoes. Stir or knead gently until smooth and evenly colored, then adjust the chile, lime, or salt to taste.
  4. Bring a small pot of salted water to a gentle simmer. Add the shrimp and cook for about 2 to 3 minutes, just until pink and opaque; drain thoroughly, cool, and chop into bite-size pieces.
  5. Combine the shrimp with mayonnaise, red onion, cilantro, lime juice, salt, pepper, and optional garlic. Refrigerate the filling while preparing the remaining components.
  6. Slice the avocados and toss them gently with 1 tablespoon lime juice and a pinch of salt. This adds brightness and helps slow browning.
  7. For a ring mold, press half the potato mixture into the bottom, add the avocado, spoon in the shrimp filling, and finish with the remaining potato mixture. Chill for at least 30 minutes, preferably up to 1 hour, then unmold carefully and garnish.

Notes

Use yellow potatoes for their creamy, slightly waxy texture. Press them through a ricer while warm, but add lime after they cool to lukewarm. Drain the shrimp very well so the filling stays firm. Serve chilled or cool, never hot.