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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A causa is a dish of layered ingredients which is served cold as a light entrée or first course on warm days, making it an ideal dish for summer entertaining. My boyfriend's little sister is engaged to a Peruvian man so I was first introduced to this dish by him. Read more . My version is not quite traditional but it's really delicious! Ingredients:
for the relish |
1/2 large red onion, finely chopped |
1/2 cup white vinegar |
2 tablespoons sugar |
1/3 bunch cilantro, leaves and stems, finely chopped |
kosher salt and pepper to taste |
2 roasted yellow peppers, finely chopped |
juice of 1/2 a lime |
for causa layers |
1 pounds yukon gold potatoes |
kosher salt and pepper to taste |
1 roasted jalapeño pepper, seeds and membrane removed |
juice of 1 1/2 limes |
1/8 cup canola or corn oil |
1/2 lb. fresh lump crab meat |
1/8 cup best quality mayonnaise |
2 avocados, ripe yet slightly firm , sliced |
garnish: 4 hard boiled eggs, sliced |
note: wear rubber gloves when handeling jalapenos. i used latex gloves and i learned the hard way that the oils still seep through |
Directions:
1. Lightly oil a 6x3 inch springform round cake pan, then line it with 2 large pieces of plastic wrap, making sure they overlap so all the bottom and sides of the mold are covered and there is enough wrap on the sides of the mold with which to fold over and tightly cover the causa once it has been assembled. Set aside.
2. For the relish, put onions, sugar and vinegar into a medium bowl, cover and set aside for 45 minutes (the red onions turn a gorgeous magenta color!). Strain the onions, discarding the vinegar and return to the bowl. Add cilantro, salt and pepper, yellow peppers and lime juice. Cover and set relish aside.
3. For the causa, place potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoons kosher salt and bring to a boil. Cook for about 25 minutes, until potatoes are tender when pierced with a knife. Meanwhile, chop the roasted jalapeño.
4. Drain and let potatoes cool until you can handle them safely. Peel potatoes and press them through a potato ricer or the fine side of a cheese grater, making sure no lumps remain. Transfer potatoes to a large bowl and add the juice of 1 lime, oil and jalapeño. Mix with a potato masher, adding salt and pepper to taste. Place in the refrigerator until cooled.
5. Meanwhile, mix crab meat with mayonnaise and juice from 1/2 a lime. Season with salt and pepper, cover and refrigerate. Put avocados, remaining juice from 1/2 a lime, salt and pepper into a bowl and toss gently to combine.
6. Use a large spoon to spread half the potato mixture into a layer at the bottom of the springform mold. Arrange all of the avocado slices in the mold for the next layer, making sure all corners and sides of the mold are covered. Spread the crab meat mixture into the mold to make the next layer. Press down firmly with the back of a spoon. Finish with remaining potato mixture. Fold the plastic wrap over the top of the mold to cover completely. Press down slightly along the top of the mold, then refrigerate for at least 1 hour.
7. To serve, carefully uncover the plastic wrap and spread relish evenly all over causa. Unmold the causa over a serving plate. Serve immediately with sliced hard boiled eggs as garnish.
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