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Causa Limeña with Steamed Scallops

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Causa Limeña with Steamed Scallops
  • Prep 25 min
  • Total 60 min
  • Ingredients 16
  • Servings 4
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Causa is a traditional Peruvian dish made with yellow potatoes, ají amarillo (Peruvian yellow chili pepper), and lime juice. It is stuffed in many different ways, with vegetables or tuna salad, chicken salad, seafood, etc. It’s a delicious and very refreshing dish, always served cold, although I’ve tasted warm causas that were absolutely delicious. Causa can also be made with yucca, and I assure you that it turns out spectacular and is much easier to make than with potatoes. There are causas with lima beans, quinoa, sweet potato, etc. Let your imagination run free and create your own version of causa! In Peru, steamed mussels are very popular. I, however, love using scallops because they’re soft and delicious. I like them so much, in fact, that I thought of serving portions of causa topped with some delicious steamed scallops. They’re amazing. I serve it all with avocado and small tomatoes to garnish and to add some color to the plate. Go on and give it a try like a real celebrity chef!

Ingredients

  • 1 lb yellow potatoes
  • Salt
  • 1/3 cup ají amarillo paste (optional)
  • 1/4 cup vegetable oil
  • Juice from two limes

Steamed Scallops:

  • 1/2 lb. scallops
  • 3 tablespoons onions, chopped into cubes
  • 1/2 tomato, unseeded and chopped into cubes
  • Salt and pepper
  • Juice from two limes
  • 1 tablespoon chopped parsley

Garnish:

  • 1 sliced avocado
  • 1 ear of corn, cooked, kernels removed
  • Small tomatoes
  • Black olives
  • Parsley

Directions

  • 1
    Wash the unpeeled potatoes and cook them in boiling water for about 20 minutes or until soft but not broken. Peel them while they are hot and push them through a potato masher, or mash with a fork. The goal is to end up with a very fine puree.
  • 2
    Add salt, ají amarillo paste, and lime juice, mixing carefully. It should have the consistency of very thick mashed potatoes, not sticky.
  • 3
    Cover the bowl with a dry towel and set aside while you prepare the scallops.
  • 4
    Boil water with a little bit of salt. Place the scallops in the boiling water for 10 seconds, drain them, and transfer them to a bowl with cold water and ice to stop the cooking process.
  • 5
    Drain the scallops again and mix them with onions, tomatoes, salt, pepper, lime juice, and chopped parsley.
  • 6
    Using two spoons, make tablespoon-sized portions and place two or three of these portions per plate. Top them off with the scallop ceviche. Garnish with avocado, corn, small tomatoes, black olives, and sprigs of parsley.
  • 7
    Serve immediately.

Expert Tips

  • tip 1
    If you’re not a fan of spicy food and you don’t want to use ají amarillo, you can puree a few roasted peppers and then mix them into the potatoes to add some color. The taste will be different, but the causa will still be delicious.
  • tip 2
    You can prepare the mashed potato portion of this dish a day in advance. Store it in a covered container and refrigerate. The scallops should be prepared right before serving.
  • tip 3
    To achieve a causa with a very fine texture, you must mash the potatoes while they’re hot. Some cooks pass them through the potato masher twice. If you allow them to cool before mashing them, they’ll end up lumpy.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Causa is a traditional Peruvian dish made with yellow potatoes, ají amarillo (Peruvian yellow chili pepper), and lime juice. It is stuffed in many different ways, with vegetables or tuna salad, chicken salad, seafood, etc. It’s a delicious and very refreshing dish, always served cold, although I’ve tasted warm causas that were absolutely delicious. Causa can also be made with yucca, and I assure you that it turns out spectacular and is much easier to make than with potatoes. There are causas with lima beans, quinoa, sweet potato, etc. Let your imagination run free and create your own version of causa! In Peru, steamed mussels are very popular. I, however, love using scallops because they’re soft and delicious. I like them so much, in fact, that I thought of serving portions of causa topped with some delicious steamed scallops. They’re amazing. I serve it all with avocado and small tomatoes to garnish and to add some color to the plate. Go on and give it a try like a real celebrity chef!
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