Shrimp causa

Ingredients

• 3 mediumyellow potatoes, ideally (Russet potatoes are suitable in the USA)
• 5 gbutter
• 3 tbsp (45 ml)ají amarillo paste or sauce, plus extra if desired
• To tastelemon juice
• 1avocado
• About 15cooked prawn tails
• 3 tbsp (45 ml)good-quality mayonnaise
• To tastesalt
• To tasteblack pepper
• To taste, optionalchopped parsley and red peppers, to garnish

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut them into large chunks. Put them in a pan of boiling water and cook for 20 minutes, or until tender.

2. 2

   Mash the potatoes

   Drain the potatoes, then put them through a potato ricer or mash them with a fork. Do not use a blender or other electric appliance.

3. 3

   Season the mash

   Mix in the butter, a little salt and pepper, 1 tablespoon of lemon juice and 2 tablespoons of ají amarillo. Add more ají if you like.

4. 4

   Prepare to assemble

   Use a circular, bottomless mould about the width of an ordinary cup to shape the dish. Without one, it is harder to achieve the typical layered presentation, but you can use a serving dish and shape it differently.

5. 5

   Make the base

   Set the mould on a plate, fill it with mashed potato, press it down firmly and level the surface.

6. 6

   Add the filling

   Cut the avocado into pieces. Season it and the prawns with a little salt, pepper and lemon juice, then layer them over the potato.

7. 7

   Finish the layers

   Add more mash on top and level it. Mix the mayonnaise with 1 tablespoon of ají amarillo, spread a little over the top and garnish with a prawn.

8. 8

   Add the garnish

   If you like, finish with chopped parsley and red peppers.

What is shrimp causa?

Causa is a Peruvian dish built around seasoned mashed potato, commonly layered with fillings and served chilled or at room temperature. Its name and style are associated with Peruvian cooking, where potato is a central ingredient.

This version pairs the potato with avocado and cooked prawns, then adds ají amarillo for a fruity chilli note. A ring mould gives the layers a tidy shape, though a serving dish works too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 29g protein, 58g carbs, 21g fat.

Potatoes provide most of the carbohydrate, while avocado, butter and mayonnaise contribute much of the fat. Prawns supply the main protein; serve the causa with salad or extra vegetables for a more balanced plate.

Choosing the potatoes

Yellow potatoes: their colour makes an appealing mash, and a floury variety such as Russet also works. Cook the chunks until tender enough to mash easily.

Gentle mashing: use a potato ricer or fork rather than a blender. Electric blades can make mashed potato gluey.

Balancing the ají

Ají amarillo: the recipe mixes some into the potato and the remaining spoonful into the mayonnaise. Taste the mash as you go if you prefer a milder or more pronounced chilli flavour.

Lemon juice: it brightens the potato and seasons the avocado and prawns. Add it gradually, since the amount is left to taste.

Building neat layers

Potato base: press the mash evenly into the mould so it supports the filling. Keep the top level before adding the next ingredients.

Avocado and prawns: arrange them over the base without pressing hard enough to crush the avocado. Add the final layer of mash and smooth it gently.

Checking the texture

The cooked potato should be soft throughout before mashing; a fork or ricer should pass through it easily. If the chunks are still firm, continue boiling until tender.

The finished layers should hold their shape when the mould is lifted away. Compact the potato enough to support them, but avoid overworking it.

Serving the causa

Serve the portions soon after assembling, with the mayonnaise and ají mixture on top. Parsley and chopped red pepper are optional finishing touches.

A crisp green salad makes a fresh accompaniment. Because the dish already includes potato, avocado and prawns, keep extra sides simple.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they cook at a similar pace.
• Let the potatoes drain well before mashing to avoid a watery base.
• Season the avocado and prawns before layering, as directed.
• Keep the mould centred on the serving plate while filling it.
• Mix the ají into the mayonnaise thoroughly for an even topping.

Variations

• Adjust the heat: use less ají amarillo for a milder causa.
• Change the garnish: finish with extra chopped parsley or red pepper.
• Use a serving dish: layer the ingredients in a small dish instead of using a ring mould.
• Add lemon: serve with extra lemon juice at the table for a brighter flavour.

Common mistakes to avoid

• Using a blender: it can make the mash gluey, so use a ricer or fork.
• Undercooking the potatoes: they will be difficult to mash; boil until tender.
• Skipping seasoning: season the avocado and prawns with salt, pepper and lemon before layering.
• Pressing the filling too firmly: this can squash the avocado; arrange it gently.
• Adding too much ají at once: start with the stated amount and adjust to taste.

How to store

Cover and refrigerate leftovers, ideally for up to 1 day. Serve chilled or let them lose some of their chill before eating; reheating is not recommended because the layered avocado and mayonnaise are best served cold.

Frequently asked questions