Recipe
Peruvian shrimp causa
Causa is Peru's cold potato terrine: yellow potato seasoned with lime and ají amarillo, layered with shrimp and ripe Hass avocado. The avocado holds the dish together.
Method
- Boil the potatoes in their skins in salted water. Peel while hot and pass through a ricer until smooth. Let cool.
- Knead in the ají amarillo, lime juice, oil and salt until you have a smooth yellow dough.
- Mix the shrimp with the mayonnaise and a pinch of salt.
- In a ring mould or dish, press a layer of potato, then avocado slices, then the shrimp, then a final layer of potato.
- Top with egg, olives, a whole shrimp and parsley. Serve chilled.
For buyers
Causa needs avocado that slices cleanly, with no fibers or grey flesh. That depends on dry matter at harvest and an unbroken cold chain, which are the two things we check hardest on Hass.
Peruvian hass avocado →Next step
Source Peruvian hass avocado
Season: Mar, Apr, May, Jun, Jul, Aug, Sep. Tell us your specification and volume.