Appettizer

Delicious Causa Juanita, a Peruvian Dish make on base mash potato

The Peruvian Causa Juanita recipe, is a mixing between yellow spice pepper, lemon juice, mash potato and olive oil. This Peruvian starter plate not only is making with these ingredients, also add canned tuna or boiled chicken plus just a little mayonnaise and leaves of lettuce to decorate the plate.

The Peruvian Causa Juanita it was prepared with yellow potatoes by kneading it with ground yellow chili (aji amarillo) since old times in Peru. Over time, in the viceroyalty lemon was added to the recipe, this is the way we currently know. Today, when serving it is garnished with lettuce, corn, fresh cheese, boiled egg, avocado and black olives.

It all started back in the days of the war with Chile, when the brave Peruvian women thought of some way to help those soldiers who were defending our homeland. A collection of what could be voluntarily given was then organized, managing to collect: corn, peas, carrots, among others; inevitable of course the potato. From all this came the idea of ​​creating a new plate that can be sold and that helps to solve the necessary aid. The potato was cooked, pressed, seasoned with chili, lemon and oil. A homogeneous dough was achieved that could be filled with various ingredients. The result was marketed through the Lima grocery stores that offered it “Por la Causa”, for the Lima cause, thus giving rise to the delicious dish that today amazes many. Dish that due to its simplicity and variety has managed to surpass the Peruvian borders, becoming irresistible.

Source: Abrecht Group

Serve this plate fresh to feel the best flavor of combination of food. I leave you the recipe to enjoy with your family and friends.

Peruvian Causa Juanita Recipe

Yields4 Servings
Prep Time40 minsCook Time50 minsTotal Time1 hr 30 mins

INGREDIENTS

 10 boiled potatoes and peeled
 1 cup vegetable oil
 1 big red onion, diced small
 2 cans of tuna drained (5 ounce)
 ¾ cup mayonnaise, divided
 2 bigs avocado peeled and cut in slices, preference thin strips
 4 boiled eggs, cut thinly slices
 4 tbsp minced aji amarillo
 Salt and black pepper to taste
 6 Green Lemons cut in half

PREPARATION

1

bring to a boil potatoes into a large pot and cover with salted water; Reduce heat to medium-low and simmer until tender, about 18 - 25 minutes.

2

Put aji amarillo (yellow chili) in a blender with 1/2 cup of water to blend and mix good until have a cream. Squeeze the 6 lemons into a cup. Set aside

3

Mash potatoes with hand or a ricer mixer until smooth. Little by little stir in oil until potatoes come together; add aji amarillo cream, salt and lemon juice, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.

4

Stir tuna, diced onion and 1/4 cup mayonnaise together in a bowl.

5

Use a rectangular glass bowl. Drop a litlle oil and Spread 1/2 potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, then spread the tuna mixture over the mayonnaise, finally place the avocado slices in a single layer on top of the tuna mixture. After that Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise.

6

Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.

7

Another variation consist in decorate with boiled shrimps and scallops avoiding boiled egg. Cut the causa in squares to serve in dishes, this is a delicious starter plate from Peruvian cuisine

Photo by CHIMI FOTOS

Ingredients

 10 boiled potatoes and peeled
 1 cup vegetable oil
 1 big red onion, diced small
 2 cans of tuna drained (5 ounce)
 ¾ cup mayonnaise, divided
 2 bigs avocado peeled and cut in slices, preference thin strips
 4 boiled eggs, cut thinly slices
 4 tbsp minced aji amarillo
 Salt and black pepper to taste
 6 Green Lemons cut in half

Directions

1

bring to a boil potatoes into a large pot and cover with salted water; Reduce heat to medium-low and simmer until tender, about 18 - 25 minutes.

2

Put aji amarillo (yellow chili) in a blender with 1/2 cup of water to blend and mix good until have a cream. Squeeze the 6 lemons into a cup. Set aside

3

Mash potatoes with hand or a ricer mixer until smooth. Little by little stir in oil until potatoes come together; add aji amarillo cream, salt and lemon juice, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.

4

Stir tuna, diced onion and 1/4 cup mayonnaise together in a bowl.

5

Use a rectangular glass bowl. Drop a litlle oil and Spread 1/2 potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, then spread the tuna mixture over the mayonnaise, finally place the avocado slices in a single layer on top of the tuna mixture. After that Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise.

6

Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.

7

Another variation consist in decorate with boiled shrimps and scallops avoiding boiled egg. Cut the causa in squares to serve in dishes, this is a delicious starter plate from Peruvian cuisine

Peruvian Causa Juanita Recipe
Photo by Go!Pymes Fotos

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