Causa Acevichada Recipe

Place whole yellow potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are tender when pierced (about 20–25 minutes depending on size). Drain thoroughly.

While still hot, peel the potatoes (use a towel to hold if needed) and pass through a potato ricer or mash very fine until smooth and lump-free.

Whisk together warm milk and aji amarillo paste until evenly blended. Fold the aji amarillo-milk mixture into the mashed potato along with the vegetable oil, lime juice, salt and black pepper. Adjust seasoning to taste—mixture should be smooth, silky and slightly tangy. If too stiff, add a splash more warm milk or oil until spreadable. Chill briefly (10–15 minutes) to firm slightly for easier layering.

Halve and pit the avocados. Scoop flesh into a bowl and mash with lime juice, salt and olive oil until smooth but still slightly textured. Taste and adjust seasoning. Keep covered with plastic touching the surface to prevent browning until assembly.

Trim any sinew from the fish and cut into small 1–1.5 cm (about 1/2 inch) cubes. Place in a non-reactive bowl.

Add lime juice and the optional fish/shellfish stock to the bowl with fish so the liquid just covers the fish. Add aji limo finely minced, grated ginger (if using), salt and black pepper. Stir gently to combine.

Let fish marinate on ice or in the refrigerator for 10–12 minutes until opaque but still tender. Taste the leche de tigre (the lime-marinated liquid) and adjust salt or heat. Reserve the leche de tigre—strain if you want a clearer sauce for plating, or leave small bits of chili and onion for texture.

Thinly slice the red onion and rinse briefly in cold water if you want milder onion flavor; drain well. Fold the drained sliced onion and chopped cilantro into the marinated fish just before assembly so the onion stays crisp.

Select serving plates or a 20 cm round ring mold for layered presentation. If using a ring mold, place it in the center of the plate and lightly oil or line with plastic for easier release.

First layer: spoon or pipe 1/2 of the aji amarillo mashed potato evenly into the bottom of the mold (about 2/3 cm thick). Press gently to create a smooth, compact layer.

Second layer: spread the mashed avocado evenly over the potato (about 1 cm thick). Smooth the top level with a spatula or back of spoon.

Third layer: add the remaining mashed potato on top of the avocado, smoothing and pressing gently to hold the layers together. Chill in refrigerator 10 minutes if needed to set.

Carefully remove ring mold. Top the layered causa with the ceviche (use a slotted spoon so excess leche de tigre drains back into bowl). Pile the ceviche in the center, leaving the potato edges visible.

Drizzle a little reserved leche de tigre around the plate (to taste) and a touch of aji amarillo oil for color. Arrange sliced boiled egg and black olives around or on top as desired. Finish with cilantro sprigs or microgreens and serve immediately with lime wedges.

Serve: Causa Acevichada is best eaten immediately so the ceviche stays fresh and the potato/avocado layers retain texture. Leftover components can be stored separately (potato mash and avocado) for up to 24 hours; ceviche should be consumed the same day.