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Yucca Causa with Fish Escabeche

Prep 45 min
Total 9 hr 0 min
Ingredients 15
Servings 4

Fish escabeche is a popular dish in Peru, specifically in the coastal city of Callao, near Lima. The Spanish, who used it to preserve the fish in vinegar, originally introduced this cold fish dish to South America. The Peruvian version uses less vinegar and more oil than the Spanish recipe, though both allow you the ability to use them to your liking. You may also use different types of vinegar, although most use red. The causa is another popular Peruvian dish prepared in nearly every restaurant and household in Lima. The mixture of these two cold dishes forms a combination that many consider unbeatable with its intense flavors and creamy texture.

Ingredients

Escabeche:

1/2 lb of white fish
Salt and pepper
1 teaspoon of cumin
1 cup of flour
1 red onion, cut in thick pieces
2 cloves of garlic, minced
4 teaspoons of yellow pepper (ají amarillo) paste
1/4 cup red wine vinegar
1 hard-boiled egg
4 black olives
4 cilantro leave

Causa:

1 medium-sized yucca
The juice of 2 lemons
1 tablespoon of yellow pepper (ají amarillo) paste
1/2 cup of oil

Directions

1

To prepare the escabeche: Season the fish with salt, pepper, and cumin. Cover with flour and fry in a pan with 2 teaspoons of oil (use more if necessary) over medium heat. Once its golden brown on both sides, place it in a bowl and put it to the side.
2

Boil water in a pot and whiten the onion for one minute. Strain and put aside as well.
3

Heat 2 tablespoons of oil in a pan at medium heat and fry the garlic and yellow pepper paste for 2 to 3 minutes.
4

Add the onion, vinegar, salt, and pepper and keep cooking for a few more minutes or until the onions become transparent, but still crunchy.
5

Pour this sauce over the fish, cover, and refrigerate over night if possible.
6

Causa: Peel the yucca and boil or steam until soft.
7

Remove the roots and mash with a potato press until you have a fine puree. You may need to pass it through the press more than once so you end up with a smooth texture.
8

Once you've reached the ideal puree add oil, yellow pepper, lemon juice, and salt to taste. Mix well and work through with your hands until its soft and uniform.
9

Use a mold covered in oil to form the causa. Start with one layer of yucca using your fingers to make it as compact as possible. Add the fish, onion, and then one more layer of yucca.
10

Cover the causa with more fish escabeche and decorate with boiled eggs, olives, and cilantro. Place what's left of the onion around your causa.

Causa is originally made with potato. It can also be made with sweet potato or yam.
Escabeche can be made with any fish, seafood, or lima beans.

No nutrition information available for this recipe

Fish escabeche is a popular dish in Peru, specifically in the coastal city of Callao, near Lima. The Spanish, who used it to preserve the fish in vinegar, originally introduced this cold fish dish to South America. The Peruvian version uses less vinegar and more oil than the Spanish recipe, though both allow you the ability to use them to your liking. You may also use different types of vinegar, although most use red. The causa is another popular Peruvian dish prepared in nearly every restaurant and household in Lima. The mixture of these two cold dishes forms a combination that many consider unbeatable with its intense flavors and creamy texture.