I am 31 years old and though my profession is in marketing (I am a psychologist actually), I enjoy cooking and have taken distinct courses. Originally from Costa Rica, I have travelled all throughout the vast and beautiful Latin American territory and have collected my favorite recipes and ingredients from the great variety of countries and I am committed to share our wonderful Latin heritage.
As part of my travels I went to Peru. This country impressed me by the amazing variety of food and how delicious and super healthy it is. With an astounding amount of original recipes, it’s one of my favorite gourmet experiences that Peruvians have managed to take to a level of cuisine excellence. I am sharing with you, Eating Britain readers, my favorite way to make it.
Causa Limeña filled with shrimp
Ingredients
Serves 6 people
1.5 kg of potatoes (as bigger and yellow as possible)
Juice of one lemon
Mayonnaise
1 spoon of coriander paste (or chopped half a roll)
2 spoons of butter
Lettuce leaves
2 boiled eggs
2 orange chile peppers
salt
350 grams of shrimp
Preparation
Filling
Put the shrimp and put them in boiling water for exactly two minutes, when they are pink (clean them if necessary). Add 3 spoons of mayonnaise, juice of lemon, coriander and a bit of salt . Keep one shrimp for decoration.
Potatoes
Peel the potatoes and put them in a pot with water and salt until they are very soft. Fry the two chile peppers in a small pan with 3 spoons of olive oil. One minute later, open them and remove the seeds, then put back with the olive oil. Put oil and chile peppers in a blender along with two spoons of butter, milk and an egg until they form a homogenous mix. Add the mix to the potatoes with salt and form a mashed potato. Put half the mashed potatoes as a first layer on a nice platter, fill with shrimp and cover with the other half. With a fork decorate it: lettuce, shrimp and the slices of boiled egg. Put it in the fridge to cool a bit, serve cold and enjoy!
You can use different things to fill it (shrimp, lobster, crab, crayfish… even tuna!) And to make it even a main course you can add slices of avocado and tomato all around.
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2 Comments on "Causa Limeña filled with shrimp"
Tried it for friday and it’s definately something special.
Ivonne, I love the food in Peru. It’s one of the best in all of the Americas. Thanks for sharing!
Pura vida,
mario
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