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Crab Causa Acevichada Recipe

Name: Limo Peruvian Eaterys Crab Causa Acevichada Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1.2 kg yellow potatoes (Yukon Gold or Peruvian yellow); 3 tbs Aji amarillo paste; 2 tbs vegetable oil (or neutral-flavored oil); 3 tbs fresh lime juice; 2 tsp salt; 1 tsp black pepper; 4 tbs mayonnaise; 400 g fresh lump crab meat (or good-quality canned/jarred crab, drained); 1 medium red onion, thinly sliced; 4 tbs fresh lime juice; 60 ml fish stock or cold water; 1 tsp light soy sauce (or a pinch of salt); 3 tbsp fresh cilantro, chopped; 1 tsp aji amarillo paste (for acevichado sauce); 1 clove garlic clove, minced; 1 tsp sea salt; 0.5 tsp black pepper; 2 large hard-boiled eggs, sliced; 1 medium ripe avocado, sliced; 8 pieces black olives, halved; 1 cup microgreens or cilantro sprigs; 1 tsp extra aji amarillo paste (optional)

Inspired by Limo Peruvian Eatery

Time1h 15m

Serves6

Make Crab Causa Acevichada Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Yellow Potato Causa

2 2/3 lb (1.2 kg) yellow potatoes (Yukon Gold or Peruvian yellow)

3 tbs aji amarillo paste

2 tbs vegetable oil (or neutral-flavored oil)

3 tbs Fresh lime juice

2 tsp Celtic sea salt

1 tsp black pepper

4 tbs Mayonnaise

Crab Acevichado Topping

14 1/8 oz (400 g) fresh lump crab meat (or good-quality canned/jarred crab, drained)

1 medium Red onion, thinly sliced

4 tbs Fresh lime juice

1/4 cup (60 ml) fish stock or cold water

1 tsp light soy sauce (or a pinch of salt)

3 tbsp Fresh cilantro, chopped

1 tsp aji amarillo paste (for acevichado sauce)

1 clove garlic clove, minced

1 tsp sea salt

1/2 tsp black pepper

Garnishes & Assembly

2 large hard-boiled eggs, sliced

1 medium ripe avocado, sliced

8 pieces black olives, halved

1 cup microgreens or cilantro sprigs

1 tsp extra aji amarillo paste (optional)

Method

Yellow Potato Causa

Cook and mash the potatoes

Place the potatoes (whole, unpeeled) in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer until tender when pierced with a knife, about 20–25 minutes depending on size. Drain, cool slightly, then peel while warm.

Make potato base

Pass the peeled potatoes through a ricer or mash thoroughly until smooth and lump-free. While still warm, add the aji amarillo paste (3 tbs), vegetable oil (2 tbs), lime juice (3 tbs), salt (2 tsp), and black pepper (1 tsp). Stir vigorously to combine until the potato becomes glossy and slightly elastic. Fold in the mayonnaise (4 tbs) until evenly incorporated. Taste and adjust salt, pepper, or lime. The consistency should be spreadable but hold its shape.

Chill

Place the potato mixture in a covered container and chill in the refrigerator for at least 30 minutes to firm up. This makes it easier to mold and slice.

Crab Acevichado Topping

Prepare the aromatics

Thinly slice the red onion and place in a bowl of cold water with a pinch of salt for 5 minutes to soften its bite, then drain and pat dry. Mince the garlic and chop the cilantro.

Make the acevichado dressing

In a medium bowl combine the fresh lime juice (4 tbs), fish stock or cold water (60 ml), light soy sauce (1 tsp), aji amarillo paste (1 tsp), minced garlic (1 clove), sea salt (1 tsp) and black pepper (1/2 tsp). Whisk until the aji paste is fully incorporated and the dressing is slightly emulsified.

Dress the crab

Gently fold the crab meat (400 g), drained sliced red onion, and chopped cilantro into the dressing. Taste and adjust acidity or salt. Let the mixture marinate in the refrigerator for 10–15 minutes so flavors meld. Do not over-marinate or the crab will become too firm.

Garnishes & Assembly

Assemble the causa

Line a ring mold (about 8–9 cm / 3–3.5 in diameter) on a serving plate or use a small cake ring. Press a thick layer (about 1.5–2 cm) of the chilled potato causa into the bottom of the ring to form a base. Pack firmly and smooth the top.

Top with crab acevichado

Spoon a generous portion of the marinated crab mixture onto the potato base, pressing very gently to form an even top layer roughly equal in height to the potato layer.

Unmold and finish plating

Carefully lift the ring mold straight up to unmold the causa. Arrange sliced hard-boiled eggs and avocado slices around or on top as desired. Scatter halved black olives and microgreens or cilantro sprigs. If desired, add a small dot of extra aji amarillo paste for color and heat. Serve immediately so the acevichado topping stays bright and fresh.

Serve

Serve chilled or at cool room temperature as an appetizer or light main. Each portion is best enjoyed within 1 hour of assembly for optimal texture.