Causa A La Limena

From: Peruvian Cooking, Basic Recipes.

Potatoes chopped for
Mashed/mixed potatoes
                and paste Layer of avocados Layer of tuna
Layer of mayonnaise Potato around the
                sides Covered and rounded
Side view of a
                version prepared in a tin for slicing
A slice served with
                Aji Amarillo sauce
Notes: this is the Peruvian (specifically Lima'n) starter.  It requires Aji Amarillo paste and, optionally, Crema de Aji or Huacatay sauce, both of which can be purchased from Sol Andino on-line and in person in London.  You can vary the filling as you wish, though it is usual to include some form of sea food.  Above is the single-filling-layer version but if you're feeling adventurous you can make the potato layers thinner and go for two-filling-layers.

Serves 8.



  1. Bring a pan of water to the boil, add the potatoes, bring back to the boil and cook for 25 minutes.
  2. Mash the boiled potatoes and place in a large bowl.
  3. Add the Aji Amarillo paste, lime juice, oil and mix until smooth.
  4. Assembly can be done in several ways:
  5. Whatever you decide to do, flatten out half of the mixture in your container to around 2 cm thick.
  6. In layers (the order doesn't matter) add:
  7. Add the remainder of the potato on top and, if making individual cakes, around the sides of each one.
  8. Refrigerate until use: it is best handled when pretty solid.
  9. Garnish with the sliced hard boiled egg, pitted black olive slices and chopped parsley and add a good swirl of Cream de Aji on the side when serving.

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