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Causa Limeña

Causa Limeña
Causa Limeña

I’ve known Peruvian food for a while through my dad. He visited Peru often, mostly for business and we also had his acquaintances from Peru visiting us too, every time he came back he brought a new cook book and new dish he was fascinated by.

Peru is on my culinary bucket list places to travel. I can’t wait to scratch that one off.

This recipe yields 4 portions.


6 Medium Potatoes (peeled, chopped & boiled) 1 Lime (juiced) 1 Tomato (chopped thinly) 2 Avocados (thinly sliced) 1 tablespoon of mayonnaise 1 Yellow pepper (roasted, peeled & pureed)

2 Lemons (juiced) 1 Yellow Onion (chopped thinly)

3 Eggs (hard boiled & Chopped)

100 gr. Pitted Black Olives

Salt & Pepper to taste


  1. Mash the potatoes and add the lime juice, olive oil, and the yellow pepper pure. Season with salt and pepper.

  2. In a bowl mix the rest of the ingredients, except the avocado.

  3. In a tray, add half of the potato mash, then a layer of avocado, then the tuna mix and cover with another layer of potato.

  4. Decorate with the olives.


  1. I had orange infused olive oil, so I used that.

  2. To the tuna mix, other things can be added, I sometimes add surimi sticks chopped or even corn.

  3. To decorate I usually use some slices of avocado, and some slices of eggs and the olives.

  4. I love making individual portions instead of the tray, it seems to surprise more at dinner parties.



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