Causa Trio

Today is the perfect day to try out the Potato Causa Trio! 

Ingredients:

Potato Causa Base and Assembly

  • 3 pounds Idaho® Yukon Gold potatoes, unpeeled
  • 1/4 cup vegetable oil 
  • 1/2 cup aji amarillo paste
  • Juice of 2 limes
  • Salt and pepper, to taste
  • 1 avocado, sliced
  • Cilantro, parsley and/or scallions, for garnish

Chicken Salad

  • 1 chicken breast, with ribs
  • 1 teaspoon ginger, sliced 
  • 5 peppercorns
  • 2 tablespoons mayonnaise
  • 1/4 cup scallions, thickly chopped 
  • 1 teaspoon dried chives
  • 1 teaspoon fresh lime juice
  • Salt and pepper, to taste

Shrimp Salad

  • 1 rocoto pepper
  • 1/2 cup sugar
  • Vinegar, as needed
  • 1 cup poached shrimp, finely chopped
  • 1 tablespoon mayonnaise
  • Salt and pepper, to taste

Octopus and Olives

  • 1 cup octopus, poached and sliced 
  • 1/2 lime, juiced, divided
  • Salt and pepper, as needed
  • 1/2 cup Peruvian Alfonso olives, pitted
  • 1/2 cup mayonnaise
  • 1 teaspoon confectioners' sugar

Directions:

Potato Causa Base

  1. Boil Idaho® potatoes until tender, about 10 to 12 minutes. 
  2. Remove skins and pass potatoes through a ricer or mesh strainer and into a mixing bowl. (Do this while potatoes are still hot to prevent the starch from becoming gooey when mixing with the rest of the ingredients.) 
  3. To the potato mixture, add the vegetable oil, aji amarillo paste, lime juice and salt and pepper to taste. Mix thoroughly.
  4. Cover with plastic film and refrigerate.

Chicken Salad

  1. Poach the chicken in water with the ginger and peppercorns until cooked through, about 15 minutes. 
  2. Once cooked and cool enough to handle, pull the chicken apart and let it cool completely in a mixing bowl.
  3. Add mayonnaise, scallions, chives and lime juice to the mixture. Salt and pepper to taste.
  4. Cover with plastic film and refrigerate.

Shrimp Salad

  1. To make the rocoto pepper purée, bring a small pot of water, sugar and a splash of vinegar to a boil. Blanch rocoto pepper for 5 minutes, 4 separate times, for a total of 20 minutes. Purée in blender.
  2. Mix the shrimp with mayonnaise and 1 tablespoon rocoto pepper purée (Save remainder for another use.) Salt and pepper to taste. 
  3. Cover with plastic film and refrigerate.

Octopus and Olives

  1. Season the octopus with half of the lime juice. Salt and pepper to taste.
  2. Using blender, purée olives, mayonnaise, remaining lime juice and confectioners' sugar until smooth. Salt and pepper to taste.
  3. Cover octopus and olive mixture separately with plastic film and refrigerate.

Assembly

  1. Form the Potato Causa Base into three cakes and place on a single plate. 
  2. Top with sliced avocado.
  3. Place one of the three toppings on each cake: chicken salad, shrimp salad and octopus and olives (drizzle the olive purée over octopus after it has been placed on a Potato Causa Base). 
  4. Garnish with chopped cilantro, parsley and/or scallions, and serve.
Print Recipe

Yield: 4-6 Servings

Source:
Marcel Vizcarra
Llama Restaurant
St. Augustine, FL

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