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!
Ingredients
- 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
Directions
- Wash the potatoes very well and steam them until soft. When they are cool enough to handle, peel them.
- 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.
- Peel and finely chop the onion and add it to the paste.
- Pour the paste over the potatoes and mash until smooth.
- Chop the beetroots and mix them with 2 tablespoons of mayonnaise.
- Mix the rest of the mayonnaise with the olives in a blender to make a sauce.
- Shape the potato mash into a circular layer (you can use a mould) and top it with the beetroots.
- Serve the causa with the olive sauce.
