Causa Limeña Layered Potato Terrine

Name: Causa Limeña Layered Potato Terrine
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 3 lbs yellow potatoes (Yukon Gold), boiled, peeled; 3 tbsp aji amarillo paste (jarred); 1/4 cup fresh lime juice; 1/4 cup vegetable oil; 1 tsp salt; 10 oz canned tuna in water, drained; 6 tbsp mayonnaise; 2 celery stalk, finely diced; 2 ripe avocado, sliced; 1/4 cup red onion, minced; 1/2 tsp black pepper, freshly ground; 1/2 cup black olives (for garnish), sliced; 2 hard-boiled eggs (for garnish), sliced

40 minMediumServes 6320 cal/serving

PeruvianAppetizerNo-CookPescatarianHigh FiberHalal-friendlyGluten-FreePork-FreeAlcohol-Free

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Ingredients

3 lbs yellow potatoes (Yukon Gold), boiled, peeled
3 tbsp aji amarillo paste (jarred)
1/4 cup fresh lime juice
1/4 cup vegetable oil
1 tsp salt
10 oz canned tuna in water, drained
6 tbsp mayonnaise
2 celery stalk, finely diced
2 ripe avocado, sliced
1/4 cup red onion, minced
1/2 tsp black pepper, freshly ground
1/2 cup black olives (for garnish), sliced
2 hard-boiled eggs (for garnish), sliced

Instructions

1

Mash the warm 3 lbs boiled, peeled yellow potatoes (Yukon Gold) until very smooth with no lumps. Mix in 3 tbsp aji amarillo paste (jarred), 1/4 cup fresh lime juice, 1/4 cup vegetable oil, and 1 tsp salt. Knead briefly until the mixture forms a smooth, pliable dough. Set aside to cool.
2

In a bowl, combine 10 oz drained canned tuna in water, 6 tbsp mayonnaise, 2 finely diced celery stalk, 1/4 cup minced red onion, and 1/2 tsp freshly ground black pepper. Mix well and taste for seasoning.
3

Line a loaf pan or square baking dish with plastic wrap, leaving overhang on all sides.
4

Press half of the potato dough evenly into the prepared pan to form the base layer.
5

Spread the tuna filling evenly over the potato layer. Arrange 2 sliced ripe avocado slices over the tuna filling.
6

Press the remaining potato dough over the avocado layer. Fold the plastic wrap over the top and press gently to compact.
7

Refrigerate for at least 1 hour until firm. Unwrap, invert onto a serving platter, and garnish with 1/2 cup sliced black olives (for garnish) and 2 sliced hard-boiled eggs (for garnish). Slice and serve cold.

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Questions

What is Causa Limeña Layered Potato Terrine?

A Peruvian cold appetizer of silky yellow potato dough seasoned with aji amarillo and lime, layered with a creamy tuna or avocado filling and served chilled. Plan ahead: refrigerate at least 1 hour before serving. This reference files it under Peruvian appetizer: made without cooking, rated medium and about 40 minutes start to finish.

Why fold instead of stir in Causa Limeña Layered Potato Terrine?

Step 6 reads: "Fold the plastic wrap over the top and press gently to compact." Folding keeps the air you just beat in. Stirring at step 6 would knock it out and the result would come out dense.

What can I use instead of aji amarillo in Causa Limeña Layered Potato Terrine?

The entry for Causa Limeña Layered Potato Terrine calls for 3 tbsp aji amarillo paste (jarred). In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Does Causa Limeña Layered Potato Terrine contain fish?

Yes: 10 oz canned tuna in water, drained. The full allergen list for this entry is eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Causa Limeña Layered Potato Terrine?

One serving (the recipe makes 6) is about 320 calories, with 18 g protein, 38 g carbohydrate and 14 g fat, plus 7 g fiber and 1017 mg sodium. The figures are estimates computed from the ingredient list.

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