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Taro Causa with Brined Shrimp

  • Prep 30 min
  • Total 1 hr 10 min
  • Ingredients 22
  • Servings 6

Ingredients

For the causa:

1 1/2
lb taro
8
cups water
5
tablespoons Peruvian yellow pepper paste (Aji Amarillo)
1/2
cup vegetable oil
4
tablespoons green lemon juice
Salt and pepper

For the brined shrimp:

1 1/2
lb shrimp, washed and peeled
Salt and pepper
1/2
cup olive oil
2
red onions
3
cups water
2
tablespoons vegetable oil
1
teaspoon crushed garlic
2
yellow peppers, cut into strips (optional)
1
bay leaf
1
tablespoon panca pepper paste
1/4
teaspoon cumin powder
1/2
teaspoon oregano
8
tablespoons red wine vinegar
12
black pitted olives (optional)
2
hard-boiled eggs, cut into quarters (optional)
Chopped parsley (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can make the causa with cassava, potatoes or sweet potatoes.

Morena Cuadra Causa is a staple of Peruvian cuisine and a dish that allows for many variations. It can be a homemade version or you can find it at any type of restaurant, since it’s not only delicious, but also very easy to prepare. It is usually made with yellow potatoes, but this version with taro is spectacular. If you can find lilac colored taro, it will be a lot more eye-catching.

You can use brined fish instead of shrimp.

Directions

  • 1 To make the causa: Peel the taro. Place the water and the peeled taro in a large pot over medium high heat. Cook until tender, about 25-30 minutes. Once it’s ready and still hot, pass it through a ricer or use a fork to mash it. It has to have a very fine texture. Add the yellow pepper, oil, lime juice and salt. Cover with a clean kitchen cloth and set aside. Season the shrimp with salt and pepper. Place the olive oil in a medium skillet and cook the shrimp for 2-3 minutes on each side. Remove and set aside.
  • 2 Cut the red onions into thick wedges. Add 3 cups of water and 1 teaspoon of salt to a large bowl. Place the onions in the salt water for 4 minutes. Drain and rinse with cold water.
  • 3 Place 2 tablespoons of oil in a medium skillet over medium-high heat. Sauté the onions and garlic for 3 minutes. Add the pepper, bay leaf, panca pepper paste, cumin and oregano. Let it sauté for another 2 minutes and season with salt and pepper to taste. Pour in the vinegar and let it reduce for 3 minutes. Add the shrimp, combine well and remove from the heat. Let it rest for at least 20 minutes.
  • 4 Serve the causa in the shape of little balls and cover with the brined shrimp. If you wish, you may garnish with black olives, hard-boiled eggs and parsley.

Morena Cuadra Causa is a staple of Peruvian cuisine and a dish that allows for many variations. It can be a homemade version or you can find it at any type of restaurant, since it’s not only delicious, but also very easy to prepare. It is usually made with yellow potatoes, but this version with taro is spectacular. If you can find lilac colored taro, it will be a lot more eye-catching.

Rate and Comment

Morena Cuadra Causa is a staple of Peruvian cuisine and a dish that allows for many variations. It can be a homemade version or you can find it at any type of restaurant, since it’s not only delicious, but also very easy to prepare. It is usually made with yellow potatoes, but this version with taro is spectacular. If you can find lilac colored taro, it will be a lot more eye-catching.