12 Delicious Peruvian Causa Recipes for Every Occasion

Uncover the vibrant flavors of Peru with these 12 delicious causa recipes, perfect for any occasion! Whether you’re planning a festive gathering or simply craving something new and exciting for dinner, these layered potato dishes, bursting with fresh ingredients and bold tastes, will transport your taste buds straight to the heart of South America. Dive in and discover your next favorite meal!

Classic Peruvian Causa with Chicken

Over the years, I’ve fallen in love with the vibrant flavors of Peruvian cuisine, and one dish that always stands out is the Classic Peruvian Causa with Chicken. It’s a layered potato dish that’s as beautiful to look at as it is delicious to eat, perfect for impressing guests or treating yourself to something special.

Ingredients

• 2 cups yellow potatoes, peeled and diced
• 1/4 cup vegetable oil
• 2 tbsp aji amarillo paste
• 1 tbsp lime juice
• 1/2 tsp salt
• 1 cup cooked chicken, shredded
• 1/4 cup mayonnaise
• 1 tbsp yellow mustard
• 1 avocado, sliced
• 2 eggs, hard-boiled and sliced
• 1/4 cup black olives, sliced

Instructions

1. Boil the yellow potatoes in a pot of water until tender, about 15 minutes. Drain well.
2. Mash the potatoes while still warm, then mix in the vegetable oil, aji amarillo paste, lime juice, and salt until smooth. Let cool to room temperature.
3. In a separate bowl, combine the shredded chicken with mayonnaise and yellow mustard. Set aside.
4. Press half of the mashed potato mixture into the bottom of a serving dish to form the first layer.
5. Spread the chicken mixture evenly over the potato layer.
6. Arrange the avocado slices, hard-boiled egg slices, and black olives on top of the chicken layer.
7. Cover with the remaining mashed potato mixture, smoothing the top with a spatula.
8. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Great for a summer picnic or a fancy dinner party, this causa is a delightful mix of creamy, tangy, and spicy flavors. The layers not only make it a feast for the eyes but also ensure every bite is packed with texture and taste.

Spicy Tuna Peruvian Causa

Last summer, I stumbled upon this vibrant Spicy Tuna Peruvian Causa at a local food festival, and it was love at first bite. The layers of creamy potato and spicy tuna just clicked, and I knew I had to recreate it at home, adding my own little twist to the recipe.

Ingredients

• 2 cups mashed yellow potatoes
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup spicy tuna mix
• 1 avocado, sliced
• 2 tbsp mayonnaise
• 1 tsp aji amarillo paste
• 1/4 cup red onion, finely diced
• 1 tbsp cilantro, chopped

Instructions

1. In a large bowl, combine the mashed yellow potatoes with olive oil, lime juice, salt, and black pepper until smooth. Tip: For extra creaminess, use warm potatoes.
2. In another bowl, mix the spicy tuna with mayonnaise, aji amarillo paste, red onion, and cilantro. Tip: Adjust the aji amarillo paste according to your heat preference.
3. Layer the potato mixture at the bottom of a serving dish, then add the spicy tuna mix, and top with avocado slices. Tip: For a neat presentation, use a ring mold to assemble the causa.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Just like that, you’ve got a dish that’s as pleasing to the eye as it is to the palate. The creamy potatoes contrast beautifully with the spicy tuna, and the avocado adds a fresh, buttery layer. Serve it with a side of crispy plantain chips for an extra crunch.

Vegetarian Peruvian Causa with Avocado

Discovering the vibrant flavors of Peruvian cuisine has been a journey of joy for me, especially when I stumbled upon the delightful Vegetarian Peruvian Causa with Avocado. It’s a dish that combines creamy textures with a zesty kick, perfect for those who love to explore vegetarian options that don’t skimp on flavor.

Ingredients

• 2 cups yellow potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp aji amarillo paste
• 1/2 tsp salt
• 1 avocado, sliced
• 1/4 cup mayonnaise
• 1/4 cup corn kernels
• 1/4 cup black olives, sliced
• 2 hard-boiled eggs, sliced
• 1 tbsp cilantro, chopped

Instructions

1. Boil the yellow potatoes in a pot of water until tender, about 15 minutes.
2. Drain the potatoes and mash them while still warm for a smoother texture.
3. Mix in the olive oil, lime juice, aji amarillo paste, and salt until well combined. Tip: The warmth of the potatoes helps the flavors meld together beautifully.
4. Let the potato mixture cool to room temperature, then divide it into two equal parts.
5. Press one part of the potato mixture into the bottom of a serving dish to form the first layer.
6. Spread the mayonnaise evenly over the first potato layer.
7. Arrange the avocado slices, corn kernels, black olives, and hard-boiled eggs on top of the mayonnaise.
8. Cover with the remaining potato mixture, pressing gently to form the top layer. Tip: Use a spatula to smooth the top for a neat presentation.
9. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to develop. Tip: Chilling also makes it easier to slice.
10. Garnish with chopped cilantro before serving.

Kick back and enjoy the creamy, tangy, and slightly spicy flavors of this Vegetarian Peruvian Causa with Avocado. It’s a visually stunning dish that’s as pleasing to the eye as it is to the palate, making it a perfect centerpiece for your next gathering.

Peruvian Causa with Shrimp and Lime

Just last summer, I stumbled upon the vibrant flavors of Peruvian cuisine during a food festival, and the dish that stole my heart was the Causa with Shrimp and Lime. It’s a refreshing, layered potato dish that’s as pleasing to the eye as it is to the palate, perfect for those warm evenings when you crave something light yet satisfying.

Ingredients

• 2 cups yellow potatoes, peeled and diced
• 1/4 cup lime juice
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 1/2 lb cooked shrimp, peeled and deveined
• 1 avocado, sliced
• 1/4 cup mayonnaise
• 1 tbsp aji amarillo paste
• 1/4 cup red onion, finely chopped
• 2 tbsp cilantro, chopped

Instructions

1. Boil the yellow potatoes in a pot of water until tender, about 15 minutes. Tip: Test with a fork; they should be soft but not falling apart.
2. Drain the potatoes and mash them while still warm. Mix in the lime juice, vegetable oil, and salt until smooth. Let cool to room temperature.
3. In a bowl, combine the mayonnaise and aji amarillo paste. Add the shrimp, red onion, and cilantro, mixing gently to coat.
4. Press half of the mashed potato mixture into the bottom of a serving dish. Layer with the avocado slices, then the shrimp mixture, and top with the remaining potato mixture.
5. Chill in the refrigerator for at least 1 hour before serving. Tip: This helps the layers set and flavors meld together beautifully.
6. Serve cold, garnished with additional cilantro if desired. Tip: For an elegant presentation, use a ring mold to shape individual portions.

The creamy layers of potato and avocado contrast wonderfully with the zesty shrimp filling, offering a burst of flavor in every bite. Try serving it with a side of crispy plantain chips for an added crunch that complements the dish’s smooth texture.

Beef and Olive Stuffed Peruvian Causa

Last weekend, I stumbled upon a dish that’s as vibrant in flavor as it is in history—Beef and Olive Stuffed Peruvian Causa. It’s a delightful twist on the traditional causa, layered with seasoned beef and briny olives, making every bite a perfect balance of creamy and savory. I’ve been experimenting with adding my own touch by incorporating a hint of lime zest into the potato mixture, and let me tell you, it’s a game-changer.

Ingredients

• 2 cups mashed yellow potatoes
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 cup olive oil
• 1 cup cooked beef, finely chopped
• 1/4 cup black olives, sliced
• 1 tbsp aji amarillo paste
• 1/4 cup mayonnaise
• 1 hard-boiled egg, sliced
• 1 avocado, sliced

Instructions

1. In a large bowl, combine the mashed yellow potatoes, lime juice, salt, and olive oil until smooth. Tip: For extra flavor, mix in lime zest with the potatoes.
2. In a separate bowl, mix the cooked beef, black olives, aji amarillo paste, and mayonnaise until well combined.
3. Take a ring mold and layer half of the potato mixture at the bottom, pressing down gently.
4. Spread the beef and olive mixture evenly over the potato layer.
5. Top with the remaining potato mixture, smoothing the surface with a spatula. Tip: Chill the causa in the refrigerator for 30 minutes to make it easier to remove from the mold.
6. Carefully remove the ring mold and garnish the top with sliced hard-boiled egg and avocado. Tip: For a colorful presentation, alternate the egg and avocado slices in a circular pattern.

Finally, this Beef and Olive Stuffed Peruvian Causa is a feast for the senses, with its creamy potato layers giving way to the rich, savory filling. Serve it chilled with a side of spicy salsa for an extra kick, or as part of a larger spread to wow your guests at your next gathering.

Sweet Potato Peruvian Causa

After stumbling upon this vibrant dish during a food festival last summer, I knew I had to bring the flavors of Peru into my kitchen. Sweet Potato Peruvian Causa, with its layers of creamy and tangy goodness, quickly became a staple at my dinner parties. Here’s how I make it, with a few personal twists that my friends absolutely adore.

Ingredients

• 2 cups mashed sweet potatoes
• 1/4 cup lime juice
• 1/2 cup mayonnaise
• 1 tbsp aji amarillo paste
• 1/2 tsp salt
• 1 cup cooked chicken, shredded
• 1/2 avocado, sliced
• 2 tbsp chopped cilantro
• 1/4 cup black olives, sliced
• 2 hard-boiled eggs, sliced

Instructions

1. Preheat your oven to 350°F (175°C) and bake the sweet potatoes until tender, about 45 minutes. Tip: Pricking the sweet potatoes with a fork before baking ensures even cooking.
2. Once cooled, peel the sweet potatoes and mash them in a large bowl until smooth. Mix in the lime juice, mayonnaise, aji amarillo paste, and salt until well combined. Tip: For a smoother texture, pass the mashed sweet potatoes through a sieve.
3. In a separate bowl, toss the shredded chicken with a tablespoon of the sweet potato mixture to moisten it.
4. In a serving dish, spread half of the sweet potato mixture evenly at the bottom. Layer the moistened chicken on top, followed by avocado slices, cilantro, black olives, and hard-boiled eggs.
5. Cover with the remaining sweet potato mixture, smoothing the top with a spatula. Tip: Wetting the spatula with water prevents the mixture from sticking.
6. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Not only does this dish boast a beautiful contrast of colors, but the combination of creamy sweet potatoes and zesty lime also creates a flavor that’s irresistibly fresh. Serve it with a side of crispy plantain chips for an extra crunch that complements the causa’s smooth texture perfectly.

Peruvian Causa with Crab and Mango

Remembering my first bite of Peruvian Causa with Crab and Mango takes me back to a sunny afternoon in Lima, where the vibrant flavors and colors of this dish left an indelible mark on my culinary heart. It’s a dish that beautifully balances the creamy, the tangy, and the sweet, making it a perfect summer appetizer or light meal. I’ve since made it a staple in my kitchen, especially when I want to impress guests with something uniquely delicious.

Ingredients

• 2 cups mashed yellow potatoes
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked crab meat
• 1/2 cup diced mango
• 1/4 cup mayonnaise
• 1 tablespoon chopped cilantro
• 1 avocado, sliced
• 4 lettuce leaves

Instructions

1. In a large bowl, combine the mashed yellow potatoes, lime juice, olive oil, salt, and black pepper until smooth. Tip: For the creamiest texture, use a potato ricer to mash the potatoes.
2. Layer the potato mixture into a rectangular dish, pressing down to form an even layer. Chill in the refrigerator for 30 minutes to set.
3. In another bowl, mix the crab meat, diced mango, mayonnaise, and chopped cilantro. Tip: For the best flavor, use fresh crab meat if available.
4. Spread the crab and mango mixture over the chilled potato layer.
5. Top with sliced avocado and cover with plastic wrap. Chill for another 15 minutes. Tip: Pressing down lightly on the avocado slices helps them adhere to the crab mixture.
6. To serve, cut into squares and place each on a lettuce leaf.

Vibrant and refreshing, this Peruvian Causa with Crab and Mango is a feast for the senses. The creamy potato base contrasts beautifully with the sweet mango and savory crab, while the avocado adds a buttery finish. Serve it as a starter at your next dinner party, or enjoy it as a light lunch with a crisp white wine.

Chicken and Cheese Stuffed Peruvian Causa

Growing up, I always had a soft spot for dishes that combine creamy textures with a bit of a kick, which is why the Chicken and Cheese Stuffed Peruvian Causa quickly became a favorite in my kitchen. It’s a delightful twist on the traditional causa, packed with flavors that remind me of my first trip to Peru, where I learned the importance of balancing spices and textures.

Ingredients

• 2 cups mashed yellow potatoes
• 1 tbsp olive oil
• 1 tsp aji amarillo paste
• 1/2 cup cooked chicken, shredded
• 1/4 cup cream cheese
• 1/4 cup queso fresco, crumbled
• 1 tbsp lime juice
• Salt to taste

Instructions

1. In a large bowl, mix the mashed yellow potatoes with olive oil, aji amarillo paste, and lime juice until smooth. Tip: For extra creamy potatoes, mash them while they’re still warm.
2. Season the mixture with salt to taste, then set aside to cool. Tip: Cooling the potato mixture makes it easier to handle when shaping.
3. In another bowl, combine the shredded chicken, cream cheese, and queso fresco. Mix well until all ingredients are evenly distributed.
4. Take a portion of the potato mixture and flatten it on your palm. Place a spoonful of the chicken and cheese filling in the center, then fold the potato around the filling to form a ball. Tip: Wetting your hands slightly can prevent the potato from sticking.
5. Repeat the process until all the mixture is used up, then refrigerate the stuffed causas for at least 30 minutes before serving to allow them to set.

Delightfully creamy with a subtle heat from the aji amarillo, these stuffed causas are a testament to the beauty of Peruvian cuisine. Serve them chilled with a side of avocado slices for a refreshing contrast, or drizzle with a bit more aji amarillo paste for an extra kick.

Peruvian Causa with Roasted Vegetables

Cooking has always been my escape, and there’s nothing like the vibrant flavors of Peruvian cuisine to brighten up a dull week. Today, I’m sharing my twist on the classic Causa, layered with colorful roasted vegetables that add a delightful crunch and sweetness. It’s a dish that’s as fun to make as it is to eat, perfect for those who love to play with flavors and textures.

Ingredients

• 2 cups yellow potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup roasted red peppers, sliced
• 1 cup roasted zucchini, sliced
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp aji amarillo paste
• 1 avocado, sliced
• 2 hard-boiled eggs, sliced
• 1/4 cup black olives, sliced

Instructions

1. Preheat your oven to 400°F (200°C). Toss the yellow potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25 minutes, or until golden and tender.
2. While the potatoes roast, spread the red peppers and zucchini on a separate baking sheet. Roast in the same oven for 15 minutes, turning halfway through, until slightly charred.
3. Mash the roasted potatoes while still warm, then mix in the mayonnaise, lime juice, and aji amarillo paste until smooth. Let it cool to room temperature.
4. In a serving dish, layer half of the mashed potato mixture, followed by the roasted vegetables, avocado, eggs, and olives. Top with the remaining potato mixture.
5. Chill the Causa in the refrigerator for at least 1 hour before serving to allow the flavors to meld together beautifully.

Delight in the contrast of the creamy potato layers against the smoky roasted vegetables, with a hint of spice from the aji amarillo. Serve it chilled with a side of crisp lettuce leaves for a refreshing summer meal that’s sure to impress.

Seafood Medley Peruvian Causa

Sometimes, the best dishes come from a blend of cultures, and this Seafood Medley Peruvian Causa is no exception. I stumbled upon this vibrant dish during a food festival last summer, and its layers of flavor have haunted me ever since—prompting me to recreate it at home with a personal twist.

Ingredients

• 2 cups mashed yellow potatoes
• 1 tbsp aji amarillo paste
• 1/4 cup lime juice
• 1/2 cup mayonnaise
• 1 lb mixed seafood (shrimp, scallops, squid)
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• Salt to taste

Instructions

1. In a large bowl, mix the mashed yellow potatoes with aji amarillo paste and lime juice until smooth. Tip: For the fluffiest texture, use potatoes that are still warm.
2. Layer the potato mixture at the bottom of a serving dish, pressing down gently to form an even base.
3. In a separate bowl, combine the mixed seafood with mayonnaise, ensuring each piece is lightly coated. Tip: For the best flavor, let the seafood marinate in the mayonnaise for at least 10 minutes before assembling.
4. Spread the seafood mixture over the potato base, then top with avocado slices, cherry tomatoes, and red onion. Tip: To prevent browning, drizzle the avocado slices with a little extra lime juice before adding them to the dish.
5. Season the top lightly with salt, then refrigerate for 30 minutes to allow the flavors to meld.

Cool and refreshing, this Seafood Medley Peruvian Causa is a symphony of textures, from the creamy potatoes to the tender seafood. Serve it chilled on a warm day for a dish that’s as visually stunning as it is delicious.

Peruvian Causa with Tuna and Egg

Every time I think about Peruvian cuisine, my mind immediately goes to the vibrant and flavorful Causa. It’s a dish that’s as fun to make as it is to eat, and today, I’m sharing my take on Causa with Tuna and Egg. This recipe is a perfect blend of creamy, spicy, and tangy flavors, all layered beautifully for a stunning presentation.

Ingredients

• 2 lbs yellow potatoes
• 1/4 cup vegetable oil
• 2 tbsp aji amarillo paste
• 1 tbsp lime juice
• 1 tsp salt
• 1 can (5 oz) tuna in water, drained
• 2 hard-boiled eggs, sliced
• 1/4 cup mayonnaise
• 1 tbsp chopped cilantro
• 1 avocado, sliced
• Lime wedges for serving

Instructions

1. Peel the yellow potatoes and cut them into large chunks. Boil in salted water until tender, about 20 minutes.
2. Drain the potatoes and mash them while still warm. Mix in the vegetable oil, aji amarillo paste, lime juice, and salt until smooth. Let cool to room temperature.
3. In a bowl, combine the drained tuna, mayonnaise, and chopped cilantro. Mix well.
4. To assemble, spread half of the potato mixture in a serving dish. Layer the tuna mixture on top, then cover with the remaining potato mixture.
5. Garnish with sliced hard-boiled eggs and avocado. Serve with lime wedges on the side.

Delightfully creamy with a hint of spice, this Causa is a testament to the simplicity and elegance of Peruvian cooking. The layers of flavor and texture make it a standout dish, perfect for sharing at your next gathering or enjoying as a special treat for yourself.

Spicy Chicken Peruvian Causa with Aji Amarillo

Over the weekend, I stumbled upon a dish that’s as vibrant in flavor as it is in color, and I just knew I had to share it with you. It’s a perfect blend of spicy, creamy, and tangy, with a story that takes you straight to the heart of Peru. Let me walk you through how to bring this culinary masterpiece to your table.

Ingredients

• 2 cups mashed yellow potatoes
• 1 tbsp aji amarillo paste
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp salt
• 1 cup shredded cooked chicken
• 1/4 cup diced red onion
• 1 tbsp chopped cilantro
• 1/2 avocado, sliced
• 2 hard-boiled eggs, sliced
• 1/4 cup black olives, sliced

Instructions

1. In a large bowl, combine the mashed yellow potatoes, aji amarillo paste, mayonnaise, lime juice, and salt until smooth. Tip: For the creamiest texture, use freshly mashed potatoes while they’re still warm.
2. Layer half of the potato mixture in the bottom of a serving dish, spreading it evenly with a spatula.
3. Top the potato layer with shredded chicken, red onion, and cilantro, distributing them evenly.
4. Cover the chicken layer with the remaining potato mixture, smoothing the top. Tip: Wetting your spatula slightly can help achieve a smoother surface.
5. Chill the causa in the refrigerator for at least 30 minutes to set. Tip: This step is crucial for easy slicing, so don’t skip it.
6. Before serving, garnish the top with avocado slices, hard-boiled eggs, and black olives.

Now, this dish isn’t just a feast for the eyes; the layers of spicy chicken and creamy potato create a harmony of textures that’s downright addictive. Serve it chilled with a side of extra aji amarillo sauce for those who dare to turn up the heat.

Conclusion

Outstanding in flavor and versatility, these 12 Peruvian causa recipes are a treasure trove for any home cook looking to spice up their meal rotation. Whether you’re hosting a dinner party or simply craving something new, there’s a causa here for you. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!