Causa Limeña Ahumada
Causa Limeña is a classic Peruvian dish with a rich history dating back to pre-Columbian times. Originally, it was a simple preparation of potatoes seasoned with spices. Over the years, it has evolved into a versatile and beloved dish, often celebrated for its ability to beautifully integrate a variety of flavors and textures. The word 'causa' is derived from the Quechua word 'kausay,' which means sustenance or food. It's traditionally made using yellow potatoes, lime, and chili pepper, often arranged in layered presentations.
Ingredients
- 2 lbs. yellow potatoes (preferably Peruvian yellow potatoes for authenticity)
- 3 tbsp aji amarillo paste
- 3 limes (juiced)
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
- 8 oz smoked trout (or other smoked fish, for the "ahumada" or smoked aspect)
- 2 avocados (sliced)
- 1/2 cup mayonnaise
- Cilantro leaves for garnish
- 1 red onion (thinly sliced)
Preparation
Step 1: Prepare the Potatoes
Begin by boiling the potatoes in a large pot of salted water until they are tender, which should take about 20 minutes. Once cooked, drain the water and let the potatoes cool slightly before peeling them. Pass the potatoes through a potato ricer or mash them in a large bowl until smooth.
Blend the mashed potatoes with lime juice, aji amarillo paste, olive oil, salt, and pepper until you have a smooth, cohesive dough. Adjust seasoning according to taste.
Step 2: Prepare the Filling
While the potatoes are cooking, prepare the rest of the ingredients. For the smoked element, flake the smoked trout into small pieces in a separate bowl. In another bowl, mix the mayonnaise with freshly chopped cilantro and blend it with the smoked fish. This will serve as the creamy filling between the layers of potato.
Step 3: Layering the Causa
Divide the mashed potato dough into two equal parts. Take a serving dish or a mold and press one half of the potato mixture onto the bottom, spreading it evenly. Layer with half of the sliced avocado and half of the sliced red onion, then spread the smoked fish filling evenly over this. Place the remaining potato mixture on top and smooth it out with a spatula. Add the rest of the avocado slices on top as a garnish along with additional cilantro leaves.
Additional Tips
For an authentic presentation, use a ring mold to create individual portions, ensuring the layers are distinct and visually striking. Alternatively, use a large casserole dish for a family-style presentation.
Cooking Process
Traditionally, causa does not require further cooking once assembled, as the components are already cooked or served fresh. However, chilling the assembled dish in the refrigerator for at least 30 minutes helps the flavors meld and the layers to set, providing a firmer texture when served.
Setting the Causa
Cover the assembled potato dough with plastic wrap and place it in the refrigerator. This cooling time allows the flavors to integrate and enhances the firmness for serving neat slices. Aim for a chilling time of 30 minutes to an hour.
Enjoying Causa Limeña Ahumada
Causa Limeña Ahumada is best enjoyed chilled, either as a starter or a light main dish. It pairs wonderfully with a crisp white wine or a refreshing pisco sour, bringing out the zesty flavors of the lime and the smoky depth of the trout. Serve each slice garnished with a few cilantro leaves, and consider adding a side salad of mixed greens or a simple ceviche for a vibrant, full meal experience.