Causa is as traditional Peruvian a dish as it gets, right up there with the ceviche. It’s basically mashed potato which you can enjoy on its own or combine with different toppings: tuna salad, chicken salad, avocado or, like in this recipe, beetroots. In his book Ceviche, Martin Morales combines the causa with a surprising olive sauce which lifts this dish to new heights! It’s such an amazing combination! I simply LOVE IT!


  • 500 gr floury potatoes, unpeeled
  • 1 tablespoon aji amarillo
  • A handful of coriander sprigs
  • 1 chili
  • 1 red onion
  • 1 cm piece of ginger
  • Juice of one lime
  • 3 tablespoons olive oil
  • 2 red beetroots, cooked
  • 240 ml mayonnaise
  • 15 black kalamata olives
  • Salt and pepper


  1. Wash the potatoes very well and steam them until soft. When they are cool enough to handle, peel them.
  2. In a blender, put the aji amarillo, coriander, chili, ginger, lime juice, olive oil and a pinch of salt and pepper and blitz into a paste.
  3. Peel and finely chop the onion and add it to the paste.
  4. Pour the paste over the potatoes and mash until smooth.
  5. Chop the beetroots and mix them with 2 tablespoons of mayonnaise.
  6. Mix the rest of the mayonnaise with the olives in a blender to make a sauce.
  7. Shape the potato mash into a circular layer (you can use a mould) and top it with the beetroots.
  8. Serve the causa with the olive sauce.