SF_BHT
10-02-2008, 09:26
CAUSA LIMENA
This very traditional recipe taught to me by my friend Rosa. She showed me this at a family gathering. It is normally a first course or a side dish.
Ingredients:
2 lb Yellow potatoes
½ cup vegetable oil
2 red onions, finely chopped
¼ cup vinegar
Aji amarillo paste (See note 1)
Juice of 1 lime or Key Lime
Juice of 1 orange
Salt
For the fillings:
1 Avocado
2 Small fillets sea bass
1 cup mayonnaise
2 cups cooked corn kernels mixed with mayonnaise
Juice of 1 lime or key lime
To serve:
2 Boiled eggs
1 dozen cooked crayfish tails pealed or small to med shrimp pealed.
Lettuce leaves
Preparation
Scrub the potatoes and place them in a large pot with plenty of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
While the potatoes boil, place the onion to marinate in a small bowl, with the vinegar and 1 tsp salt until it turns a rosy pink color. Strain the potatoes well and when they are cool enough to handle, peel and mash them finely by pressing them through a fine mesh sieve with the back of a spoon. Add vegetable oil, lime juice, Aji amarillo paste and salt and mix thoroughly until all ingredients are well incorporated. This will give you a nice fairly firm mashed yellow potato mixture.
Poach sea bass fillets and put to one side to cool. When cool shred the fish and hold in a bowl. Peal and Slice the avocado and sprinkle with a little lime juice and salt. Drain the onion mixture well and combine with the Aji amarillo paste to taste and with the orange juice. Set this aside in the refrigerator to cool.
Lightly oil and line a 10 in rectangular Pyrex pan. (You may also use saran wrap to line the pan to ease to remove the Causa) Line the base of the mold with a layer of the potato mixture, pressing down lightly and leveling with the back of a spoon. Spread a thin layer of mayonnaise on top. Spoon in the corn kernel mixture and add another layer of potato.
Spread another thin layer of mayonnaise on top of the potato layer. Layer the avocado slices on top and cover with another even layer of potato. Cover with the shredded poached fish, spread with a fine layer of mayonnaise and finally top with another layer of potato. Place it in the refrigerator to chill for at least one hour until ready to serve.
To serve prepare a flat serving plate with a bed of lettuce. Invert the Causa onto the bed of lettuce leaves. Un-mold and top with the onion mixture. Garnish with cooked crayfish tails and thin slices of boiled eggs.
Note1: Ingredients – 1lb Aji Amarillo (Yellow Aji), 1/2 cup sugar. 1/4 cup vinegar and 2 tbsp vegetable oil.
Preparation: Wash the Aji’s and stem seed and devein them. Put them in a large pot of cold water and bring to a boil. Lower the heat and simmer for 30-40 min until the Aji’s are soft. Strain and place the Aji’s in a blender with steel blades. Add the remaining ingredients and blend until it forms a creamy paste. Push through a fine mesh sieve to remove any left over chunks and skin. This makes about 1 cup of sauce.
Note 2: A variation of this is to replace the fish with shredded chicken breast or albacore tuna.
Note 3: If you can not get Yellow potato’s (Fresh or Instant) you can use Idaho potato’s (Fresh or Instant). When you are finished mashing the potato’s add some chicken bullion to add flavor to the mashed potato’s and it will make them a little yellow also. Just a Gringo variant.
This very traditional recipe taught to me by my friend Rosa. She showed me this at a family gathering. It is normally a first course or a side dish.
Ingredients:
2 lb Yellow potatoes
½ cup vegetable oil
2 red onions, finely chopped
¼ cup vinegar
Aji amarillo paste (See note 1)
Juice of 1 lime or Key Lime
Juice of 1 orange
Salt
For the fillings:
1 Avocado
2 Small fillets sea bass
1 cup mayonnaise
2 cups cooked corn kernels mixed with mayonnaise
Juice of 1 lime or key lime
To serve:
2 Boiled eggs
1 dozen cooked crayfish tails pealed or small to med shrimp pealed.
Lettuce leaves
Preparation
Scrub the potatoes and place them in a large pot with plenty of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
While the potatoes boil, place the onion to marinate in a small bowl, with the vinegar and 1 tsp salt until it turns a rosy pink color. Strain the potatoes well and when they are cool enough to handle, peel and mash them finely by pressing them through a fine mesh sieve with the back of a spoon. Add vegetable oil, lime juice, Aji amarillo paste and salt and mix thoroughly until all ingredients are well incorporated. This will give you a nice fairly firm mashed yellow potato mixture.
Poach sea bass fillets and put to one side to cool. When cool shred the fish and hold in a bowl. Peal and Slice the avocado and sprinkle with a little lime juice and salt. Drain the onion mixture well and combine with the Aji amarillo paste to taste and with the orange juice. Set this aside in the refrigerator to cool.
Lightly oil and line a 10 in rectangular Pyrex pan. (You may also use saran wrap to line the pan to ease to remove the Causa) Line the base of the mold with a layer of the potato mixture, pressing down lightly and leveling with the back of a spoon. Spread a thin layer of mayonnaise on top. Spoon in the corn kernel mixture and add another layer of potato.
Spread another thin layer of mayonnaise on top of the potato layer. Layer the avocado slices on top and cover with another even layer of potato. Cover with the shredded poached fish, spread with a fine layer of mayonnaise and finally top with another layer of potato. Place it in the refrigerator to chill for at least one hour until ready to serve.
To serve prepare a flat serving plate with a bed of lettuce. Invert the Causa onto the bed of lettuce leaves. Un-mold and top with the onion mixture. Garnish with cooked crayfish tails and thin slices of boiled eggs.
Note1: Ingredients – 1lb Aji Amarillo (Yellow Aji), 1/2 cup sugar. 1/4 cup vinegar and 2 tbsp vegetable oil.
Preparation: Wash the Aji’s and stem seed and devein them. Put them in a large pot of cold water and bring to a boil. Lower the heat and simmer for 30-40 min until the Aji’s are soft. Strain and place the Aji’s in a blender with steel blades. Add the remaining ingredients and blend until it forms a creamy paste. Push through a fine mesh sieve to remove any left over chunks and skin. This makes about 1 cup of sauce.
Note 2: A variation of this is to replace the fish with shredded chicken breast or albacore tuna.
Note 3: If you can not get Yellow potato’s (Fresh or Instant) you can use Idaho potato’s (Fresh or Instant). When you are finished mashing the potato’s add some chicken bullion to add flavor to the mashed potato’s and it will make them a little yellow also. Just a Gringo variant.