Causa Acevichada Recipe

Cook potatoes

Place peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 20–25 minutes depending on size.

Drain and dry

Drain the potatoes thoroughly and return them to the warm pot off the heat for 1–2 minutes to let residual moisture evaporate. This yields a drier, fluffy mash.

Mash and season

Mash potatoes until very smooth (use a potato ricer or fine masher for best texture). While still hot, add 3 tablespoons aji amarillo paste, 4 tablespoons lime juice, 3 tablespoons oil, 2 teaspoons salt, 1 teaspoon black pepper and 6 tablespoons mayonnaise. Mix vigorously until fully incorporated, smooth, and glossy. Taste and adjust salt, lime or aji to balance heat and acidity. If mixture seems too stiff, add 1 tablespoon cold water or extra oil.

Chill

Cover the mashed potato mixture and refrigerate for at least 30 minutes to firm up — this makes it easier to shape layers for assembly.

Prepare shrimp

If using shrimp: bring a pot of water to a boil, add a pinch of salt and blanch shrimp for 1–2 minutes until just opaque. Immediately transfer shrimp to an ice bath to stop cooking, then drain and pat dry. If using raw fish for ceviche-style cure, use very fresh fish cut into 1 cm cubes and skip blanching; it will be 'cooked' in the lime juice.

Slice onion

While shrimp cools, thinly slice the red onion and place in a bowl with 1 tablespoon of the lime juice and a pinch of salt to soften the bite for 5–10 minutes, then drain excess liquid.

Marinate seafood

In a non-reactive bowl combine the cooled shrimp (or fish), remaining 5 tablespoons lime juice, 1 tablespoon aji amarillo paste, 3 tablespoons chopped cilantro, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix gently to coat. If the acidity is overwhelming, add up to 2 tablespoons cold water to dilute slightly. Add the softened sliced onion and toss to combine. Let marinate in the refrigerator for 10–20 minutes (longer if using raw fish, up to 30 minutes, so the citrus fully 'cooks' it).

Adjust seasoning

Taste the acevichada and adjust salt, aji paste or lime as needed. The mixture should be bright and tangy with a noticeable aji kick but balanced by salt and cilantro.

Form causa layers

Line a 20 cm (8-inch) cake ring or a similarly sized round mold with plastic wrap for easy removal. Alternatively use individual ring molds for single servings. Press half of the chilled potato mixture evenly into the bottom of the ring, creating a smooth, compact layer about 1.5–2 cm thick. Press firmly so the layer holds shape.

Add acevichada

Spoon the marinated seafood mixture evenly over the potato layer, spreading to the edges but leaving a small margin so sealing is easy. Press gently to compact slightly, but do not mash; you want a distinct seafood layer.

Top with remaining causa

Add the remaining potato mixture and press into a smooth, even top layer. Smooth the surface with the back of a spoon or an offset spatula. Refrigerate the assembled causa for at least 20–30 minutes to set.

Invert and garnish

Remove ring and plastic wrap carefully. Transfer the causa to a serving plate. Garnish the top and around with sliced hard-boiled eggs, avocado slices, halved olives and a few cilantro leaves. Drizzle a small amount (about 1 teaspoon) of aji amarillo oil or aji paste thinned with oil for color. Optionally spoon a little of the acevichada liquid around the plate for extra tang.

Serve

Cut into wedges like a cake or unmold individual servings. Serve immediately so the avocado remains fresh and the seafood retains its bright texture. Causa acevichada is best enjoyed the day it is made.