Causa Limeña
From The Art of Peruvian Cuisine by Tony Custer
Courtesy of Tony Custer
August/September 2007
All the proceeds from The Art of Peruvian Cuisine fully fund the Aprendamos Juntos program, which provides remedial support to children with learning difficulties in schools located in the poorest sections of Lima.
| 2 |
lb. (1kg) yellow potatoes |
| 1/2 |
cup vegetable oil |
| 2 |
small fillets sea bass |
| 2 |
red onions, finely chopped |
| 1/4 |
cup vinegar |
|
Ají amarillo paste |
|
Juice of 1 key lime |
|
Juice of 1 orange |
|
Salt |
| For the fillings: |
| 1 |
avocado |
| 1 |
cup mayonnaise |
| 2 |
cups cooked corn kernels mixed with mayonnaise |
|
Juice of one key lime |
| To serve: |
| 1 |
doz. cooked crayfish tails |
|
Lettuce leaves |
| 1. |
Scrub the potatoes and place them in a large pot with plenty of salted water. Bring to a boil and cook until tender, about 15-20 minutes. |
| 2. |
Meanwhile, place onion to marinate in a small bowl, with the vinegar and 1 tsp. salt until it turns a rosy pink color. Strain the potatoes well and when they are are cool enough to handle, peel and mash them finely by pressing them through a fine mesh sieve with the back of a spoon. Alternatively, you can use a ricer. Add vegetable oil, key lime juice, ají amarillo paste, and salt and mix throughly until all ingredients are well incorporated. |
| 3. |
Poach sea bass fillets and put to one side to cool. Slice the avocado and sprinkle with a little key lime juice and salt. Drain the onion and combine with the ají amarillo paste to taste and with the orange juice. Set aside. Lightly oil and line a 10-inch (25-cm) rectangular loaf pan or mold with plastic wrap. Line the base of the mold with a layer of the potato mixture, pressing down lightly and leveling with the back of a spoon. Spread a thin layer of mayonnaise on top. Spoon in the corn kernel mixture and add another layer of potato. |
| 4. |
Spread another thin layer of mayonnaise on top of the potato layer. Layer the avocado slices on top and cover with another even layer of potato. Cover with the poached fish, spread with a fine layer of mayonnaise and finally top with another layer of potato. Chill in the refrigerator for at least one hour, until ready to use. |
To serve, invert onto a bed of lettuce leaves, unmold and top with onion mixture. Garnish with cooked crayfish tails.
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