Causa Acevichada Recipe

Cook potatoes

Place whole potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a boil and simmer until fork-tender, about 20–25 minutes depending on size. Drain well and allow to steam dry for 5 minutes.

Mash and season

Peel while warm and pass potatoes through a ricer or mash until smooth. While still hot, stir in aji amarillo paste, 3 tbs lime juice, 3 tbs vegetable oil, 1 tsp salt and 1 tsp black pepper. Add up to 2 tbs cold water, 1 tbs at a time, to reach a silky, pipeable consistency. Taste and adjust salt, lime, or aji amarillo to preference. Keep covered and warm or refrigerate briefly until plating if needed.

Pat fish dry and season both sides with 1 tsp sea salt, 1/2 tsp black pepper and lime zest. Heat a skillet over medium-high heat with 2 tbs olive oil until shimmering. Sear fish skin-side down (if skin on) for 2–3 minutes until crisp, then flip and cook 1–2 more minutes until just cooked through (internal temp ~135–140°F / 57–60°C) depending on thickness. Remove and rest 2 minutes, then flake into bite-size pieces suitable for placing atop the causa.

Prepare avocado: slice or dice the avocado and season lightly with a pinch of salt and a squeeze of lime to prevent browning.

If cancha is not pre-toasted, spread 1/2 cup on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes until aromatic and slightly darker. Let cool.

Warm or blanch choclo/corn kernels for 1–2 minutes in boiling water if using frozen or canned, then drain and cool.

Thinly slice radish and halve botija olives for plating. Prepare microgreens or cilantro for garnish.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp aji amarillo paste, 1/2 tsp minced garlic, 1 tbs lime juice, 1/2 tsp fish sauce and 1 tsp water. Whisk until smooth and adjust salt to taste. If too thick, add tiny amounts of water to reach a creamy drizzling consistency.

In a small blender or with a mini food processor, puree 8 pitted botija olives with 1/2 cup mayonnaise, 1 tsp lemon juice and 1 tsp olive oil until smooth. Season with 1/4 tsp black pepper and adjust salt if needed. Transfer to a squeeze bottle or small bowl for plating.

Whisk together 3 tbs lime juice, 2 tbs cold water, 1 tsp fish stock or a light splash of fish sauce, 1 tbs finely minced red onion, 1 tsp chopped cilantro, 1/4 tsp black pepper and optional thinly sliced aji amarillo. Taste and balance acidity and salt; chill briefly. This will be used as a bright, tangy drizzle around the plate and to 'acevichar' the fish.

Arrange: On each serving plate, place about 3/4 cup of the aji-lime mashed potato molded into a neat round (use a ring mold or the back of a spoon).

Top with a portion of flaked seared fish (about 3–4 oz per serving). Spoon 1–2 tsp of leche de tigre over the fish to 'acevichar' it, letting some pool around the potato.

Fan or place avocado slices beside the causa. Dot the plate with acevichada aioli and botija olive aioli—use a squeeze bottle or small spoons to create decorative dots or lines.

Scatter cancha, 1–2 tbsp choclo kernels and radish slices over and around the causa for crunch and color. Place halved botija olives and microgreens/cilantro as finishing garnish.

Finish with a light grind of black pepper and a tiny drizzle of olive oil or an additional squeeze of lime if desired. Serve immediately so the textures remain crisp.