Peruvian Causa

Peruvian Causa

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 261.2
  • Total Fat: 16.8 g
  • Cholesterol: 106.5 mg
  • Sodium: 330.2 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 11.8 g

View full nutritional breakdown of Peruvian Causa calories by ingredient
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Number of Servings: 6


    1.5 cup mashed potato (dehydrated)
    4 lemon juice (yields)
    1tbsp canola oil
    1 cup chopped hard boiled eggs
    1 cup tuna, water canned
    2 avocados (haas)
    6 tbsp fat free mayonnaise

    see Note for extra ingredients


6 servings

start making the mashed potatoes, just with water, once it's done (try not to over stir) let it cool a bit, add salt and pepper to taste, canola oil and half of the lemon juice.
put half of the mashed potato in a container (preferably enlongated, covered with plastic wrap to unmold it easily)
season the mayo with salt, pepper and some lemon juice (leaving some for the avocados)
then put a layer of chopped eggs (mixed with 3 tbsp of mayo), then a layer of sliced avocados sprinkled with salt, pepper and with lthe leftover lemon juice (to prevent it from darkening) then a layer of tuna mixed with the other 3 tbsp of mayo.
I sometimes put (as the first layer so it is on top after unmolding) a very thin layer of chopped tomatoes seasoned (always letting it drain a lot)
then cover with the other half of the mashed potato.
once it's set unmold it and you can decorate it with olives, sliced hard boiled eggs (topped with a drop of ketchup)
Note: In Peru we use boiled "yellow" potatoes (they are great tasting if you want you may use a mix of red potato and idaho potato) and we also season them with pureed "aji amarillo" adding spice, that you can find at any latin store, or you can just leave it so anybody can add it to taste.

You can change the tuna for chiken (shredded), crab or any other shellfish, but I would keep the other ones.

Number of Servings: 6

Recipe submitted by SparkPeople user LCARULLA.

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Member Ratings For This Recipe

  • We just got back from Lima on Monday. My husband was born and raised in Lima, (he left when he was 16) but didn't remember this dish. We had Causa several times and absolutely LOVED it. We had it with crab in the center, which was incredible. Can't wait to try this. - 2/12/10

    Reply from LCARULLA (2/13/10)
    if you have a latino market near, you will be able to find frozen "papa amarilla", "aji amarillo" paste and probably other peruvian stuff....
    it's awesome you were able to visit peru, hope we made you feel like home... enjoy cooking!

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  • I am so excited with this recipe. A gentleman I work with is Peruvian and just brought this dish in for some of us at lunch today and it was amazing! I can't wait to try it myself!

    One question... what is aji amarillo?
    - 8/12/09

    Reply from LCARULLA (8/13/09)
    aji amarillo is a peruvian (south American) hot chilli, but you can find a paste made of it at your local latino market (your co-worker might actually recommend one for you)

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  • I am so excited to try this! I will use the pale "sweet" pots. Thanks! - 6/4/09

    Reply from LCARULLA (6/5/09)
    I bet that is a good choice of pots!!!! good luck and let me know how it turns out! but I am sure it'll be great!!!!!

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  • We make Causa all the time, and this recipe does not look much different to the original, it looks so good, I will have to try your version! - 7/28/08

    Reply from LCARULLA (8/13/08)
    please do try it!!!! I bet you will really like it, either way with tuna or chicken, I'm making it lately with chicken because my sis in law doesn't eat fish....
    ....and let me know if the directions were easy to follow....

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