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Brief Overview
Causa Rellena is a dish that immediately catches the eye before it ever touches the palate. Bright, colourful, and elegantly layered, it reflects Peru’s bold approach to food. But beneath the visual appeal lies a meal built on humble ingredients.
Causa is a cold mashed potato terrine, layered with a filling that can range from shredded chicken to tuna, avocado, or vegetables. It’s light but satisfying, and its chilled nature makes it especially refreshing in warmer climates.
Served as a starter or light main, Causa Rellena bridges the gap between rustic home cooking and refined presentation. It is a dish rooted in history but continues to evolve with creativity across Peruvian kitchens.
What Is Causa Rellena?
Causa Rellena translates loosely as stuffed or filled Causa. It begins with mashed yellow potatoes, blended with lime juice and aji amarillo, the Peruvian yellow chilli pepper that gives it its signature warmth and golden hue.
The mashed potato acts as the base and the top layer, sandwiching a filling in between. That middle layer often includes a mix of mayonnaise, chicken, tuna, or prawns, and sometimes avocado or boiled eggs for texture and richness.
The layers are pressed into a mould, then carefully lifted and garnished with olives, herbs, or a slice of boiled egg. The dish is typically served cold, making it unique in a cuisine where warmth and spice often take the lead.
Ingredients and Taste
The star of the dish is the Peruvian yellow potato. Creamy, vibrant, and naturally rich in flavour, it gives the base a distinct smoothness that sets it apart from other mashed potato dishes. Aji amarillo brings gentle heat without overwhelming.
Lime juice cuts through the richness, adding a bright acidity that lifts the flavour. The filling, often creamy and savoury from mayonnaise and protein, provides contrast in both taste and texture. Together, it feels balanced and layered.
Every bite of Causa is soft and cool, with a kick of citrus and chilli. The texture is firm yet smooth, with the filling bringing occasional crunch or silkiness, depending on the ingredients. It’s refreshing, moreish, and deeply comforting.
A Taste of History
Causa Rellena is more than just a culinary invention. It carries a name steeped in national identity. Some say the word “causa” comes from the Quechua word “kausay,” meaning life or sustenance. Others connect it to wartime patriotism.
One popular story links it to Peru’s fight for independence. Women supposedly prepared this dish to support “la causa” by feeding soldiers with what little they had, mostly potatoes and tinned fish. Hence, the name Causa was born.
Whatever the origin, the dish reflects resilience and creativity. With native potatoes at its base and coastal ingredients in its heart, it brings together the highlands and the sea in a single plate, much like Peru itself.
Today, Causa Rellena remains a favourite across homes and restaurants, from the capital Lima to remote Andean towns. Whether served simply or dressed up for special occasions, it remains a proud expression of Peruvian culinary heritage.
How to make Causa Rellena
Causa Rellena is a classic Peruvian cold dish made from seasoned yellow potatoes, typically layered with chicken or tuna salad, avocado, and boiled egg. The dish offers creamy, citrusy, and slightly spicy notes with a vibrant presentation. It’s served chilled, making it ideal for warm weather. See the recipe card at the bottom for printable directions
Ingredients
For the potato base
- 1.2 kg yellow potatoes (Yukon Gold or Peruvian yellow potatoes)
- 3 tbsp ají amarillo paste (Peruvian yellow chilli paste)
- 3 tbsp lime juice (freshly squeezed)
- 3 tbsp vegetable oil
- Salt, to taste
For the filling
- 300g cooked and shredded chicken breast or canned tuna, drained
- 6 tbsp mayonnaise
- 1 small red onion, finely chopped
- 1 avocado, sliced
- Salt and pepper, to taste
For serving
- 2 hard-boiled eggs, sliced
- Black olives (Peruvian botija or Kalamata), halved
- Fresh coriander leaves (optional)
Cooking Instructions
Step 1: Cook and mash the potatoes
To begin, peel the yellow potatoes and boil them in salted water until soft, about 20 minutes. Drain well and mash while still warm until smooth. Avoid over mashing to prevent gumminess. Set aside to cool slightly.
Step 2: Season the potato base
In a large bowl, combine the mashed potatoes with ají amarillo paste, lime juice, vegetable oil, and salt. Mix thoroughly by hand or with a spoon until smooth and well seasoned. Taste and adjust seasoning if needed. Move on to preparing the filling.
Step 3: Prepare the chicken or tuna filling
In another bowl, mix the shredded chicken or tuna with mayonnaise and chopped red onion. Add salt and pepper to taste. For extra flavour, let it chill briefly while preparing the rest of the layers.
Step 4: Prepare the avocado
Slice the avocado just before assembly to prevent browning. Sprinkle with a touch of lime juice to preserve freshness. Set aside and prepare for layering.
Step 5: Layer the base
Lightly oil a square or ring mould (or use cling film in a baking dish). Press half of the seasoned potato mixture evenly into the bottom. Smooth with a spatula for a neat finish. Proceed to the next layer.
Step 6: Add the filling
Spread the chicken or tuna salad evenly over the potato layer. Be gentle to avoid mixing the layers. Arrange avocado slices on top in a single layer. Prepare for the final layer of potato.
Step 7: Top with remaining potato
Spread the remaining potato mixture over the filling, smoothing it gently to create an even surface. Press lightly to compact the layers. Transfer to the fridge.
Step 8: Chill the dish
Refrigerate the layered Causa for at least 1 hour before serving. Chilling helps the layers firm up and allows flavours to meld. Get ready to garnish.
Step 9: Garnish before serving
Before serving, top the Causa with slices of hard-boiled egg, halved olives, and a few coriander leaves for colour and aroma. Slice carefully using a wet knife.
Final Step: Serve chilled
Serve chilled as a starter or light main. Presentation tip: Use individual moulds for elegant plating. Pair with fresh green salad or a crisp white wine for balance.
Variations and substitutions
- Use mashed sweet potatoes for a unique twist with a touch of sweetness.
- Swap chicken or tuna for mashed avocado and chopped vegetables for a vegetarian version.
- Add diced celery or peas to the filling for texture.
- If ají amarillo paste is unavailable, substitute with a blend of yellow bell pepper and mild chilli.
Cooking Tips for Perfect Causa Rellena
- Always use starchy potatoes like Yukon Gold for a smooth, mouldable mash.
- Let mashed potatoes cool slightly before seasoning for better texture.
- Adjust the level of ají amarillo to suit your spice preference.
- Oil your mould or line it to ensure clean release and neat layers.
- Chill the assembled dish thoroughly for best results when slicing.
Peruvian Causa Rellena (Layered Potato Dish)
Ingredients
For the potato base
- 1.2 kg yellow potatoes Yukon Gold or Peruvian yellow potatoes
- 3 tbsp ají amarillo paste Peruvian yellow chilli paste
- 3 tbsp lime juice freshly squeezed
- 3 tbsp vegetable oil
- Salt to taste
For the filling
- 300 g cooked and shredded chicken breast or canned tuna drained
- 6 tbsp mayonnaise
- 1 small red onion finely chopped
- 1 avocado sliced
- Salt and pepper to taste
For serving
- 2 hard-boiled eggs sliced
- Black olives Peruvian botija or Kalamata, halved
- Fresh coriander leaves optional
Instructions
- To begin, peel the yellow potatoes and boil them in salted water until soft, about 20 minutes. Drain well and mash while still warm until smooth. Avoid over mashing to prevent gumminess. Set aside to cool slightly.
- In a large bowl, combine the mashed potatoes with ají amarillo paste, lime juice, vegetable oil, and salt. Mix thoroughly by hand or with a spoon until smooth and well seasoned. Taste and adjust seasoning if needed. Move on to preparing the filling.
- In another bowl, mix the shredded chicken or tuna with mayonnaise and chopped red onion. Add salt and pepper to taste. For extra flavour, let it chill briefly while preparing the rest of the layers.
- Slice the avocado just before assembly to prevent browning. Sprinkle with a touch of lime juice to preserve freshness. Set aside and prepare for layering.
- Lightly oil a square or ring mould (or use cling film in a baking dish). Press half of the seasoned potato mixture evenly into the bottom. Smooth with a spatula for a neat finish. Proceed to the next layer.
- Spread the chicken or tuna salad evenly over the potato layer. Be gentle to avoid mixing the layers. Arrange avocado slices on top in a single layer. Prepare for the final layer of potato.
- Spread the remaining potato mixture over the filling, smoothing it gently to create an even surface. Press lightly to compact the layers. Transfer to the fridge.
- Refrigerate the layered Causa for at least 1 hour before serving. Chilling helps the layers firm up and allows flavours to meld. Get ready to garnish.
- Before serving, top the Causa with slices of hard-boiled egg, halved olives, and a few coriander leaves for colour and aroma. Slice carefully using a wet knife.
- Serve chilled as a starter or light main. Presentation tip: Use individual moulds for elegant plating. Pair with fresh green salad or a crisp white wine for balance.
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