Causa Limeña

Peruvian, Uncategorized

Causa LimeñaCausa is the layered potato and seafood salad you see above.  A signature dish from Peru there are endless ways to compose and present this dish.  You can make this as gourmet or as humble as you want.  While we’ve made a simple Causa here, you need only be limited by your imagination.  I’ve seen huge family sized Causa (that you would cut into slices like a cake) to mini ornate appetizer sized Causa – Causa with layers of mashed purple potatoes and any number of different fillings and sauces.  Google Causa for some inspiration and have fun making your own version of this classic Peruvian specialty.

Our take on Causa captures three classic Peruvian ingredients – First – the Peruvian potato – Peru is famous for their hundreds of varieties of potatoes and as a result there are many dishes that revolve around their endless varieties. A classic Causa would use the yellow potato of Peru, but as we couldn’t exactly pick those up at No Frills – we grabbed a bag of mini golden gem potatoes and peeled them to help create a uniform color.

The second essential component in Causa is seafood – while we have simplified (and economized) our Causa with Tuna – this dish is easily adapted to include the best fresh seafood you can find. From fresh crab meat, to baby shrimp or prawns.  Depending on the occasion, you might want to elevate the seafood portion.

The final must-use ingredient is Aji Amarillo (Yellow Pepper). We have used this ingredient in other posts – Papas a la Huancaina and our favorite – Salteñas. We pick ours up at the South China Seas Trading company in the Granville Island Public Market. The yellow pepper has a great flavor and depending on preference you can adjust the amount to create a milder or stronger intensity.

Presentation of this dish is key, so use some sort of a mold. We’ve used tart rings to create our layers but you can also use the tuna can if you remove the bottom of the tin as well (be careful of the edges)

This recipe will make 4-6 Causa 


  • 1 pound bag of yellow fleshed mini potatoes (larger ones if you can find them) peeled, and boiled until you can pierce the potatoes with a fork easily. / 1 libra de papas pueden ser grandes o pequeñas, peladas y hervidas hasta que estén blandas.
  • 2 tbs Aji Amarillo / Yellow pepper
  • 4 tbs Lemon Juice / jugo de limón
  • 2 Cans of Tuna / atún en lata
  • 1 Red pepper / Pimentón rojo
  • 1/2 Onion / cebolla
  • 1/4 cups of mayonnaise / taza de mayonesa
  • 1 Avocado / palta
  • Salt and Pepper to taste / sal y pimienta al gusto
  • Olive Oil / Aceite de oliva

Instructions / Instrucciones

  • Peel and boil potatoes, then rice or mash in a large bowl / Pelar las papas y ponerlas a hervir en una olla grande

Ricing potatoes

  • Mix the potato with the aji amarillo, taste as you go until it is spiced to your liking. Add 2 tbs of lemon juice, salt and pepper and mix everything together.  Add Olive oil as needed until you’ve formed a smooth potato ‘dough’ / Mezclar las papas con el aji amarillo. Agregar 2 cucharadas de jugo de limón y sal y pimienta al gusto.  Agregar aceite de oliva, así será más facil amasar la papa.

Mixing the potato 'dough'

  • Finely dice the red pepper and the onion, add them to a medium bowl and mix together with the canned tuna. Add the remaining lemon juice and the mayonnaise and mix well. / Cortar el pimiento rojo y la cebolla en cuadritos y colocarlos en un recipiente junto al atún, agregar el jugo de limón restante y la mayonesa, mezclar bien.

Tuna salad

  • We assembled our Causa with a base layer of potatoes, topped with a layer of avocado, another layer of potatoes, a layer of tuna, one final layer of potatoes and finished with a spoonful of tuna on top and garnished with an avocado slice / Colocar como base la papa y encima la palta, agregar encima otra capa de papa y en la parte superior colocar el atún y para terminar otra capa más de papa. Puedes colocar una rebanada de palta y un poco de atún encima como decoración.

Assembling the Causa


Causa… provecho!


Potato Leek Soup

Appetizer, Lunch

potato leek soupThis is one of the first soup recipes I tried when I was new to Vancouver.  One cold winter day I was craving some soup for dinner, I texted James asking for some suggestions and he replied with this recipe by email.  Like some people say: simple is good, but when we are cooking: simple is delicious; as long as you have the right ingredients and creativity.

Potato Leek soup is one of our favorite soups, and a classic for winter time, This soup is super easy and fast to make.  

Serves 4

Ingredients / ingredientes

  • 1 medium boiling potato / papa mediana hervida
  • 1 garlic clove, minced /  diente ajo molido
  • 1/2 medium chopped onion / cebolla mediana picada
  • 1 tablespoon unsalted butter / cucharada de mantequilla
  • 2 medium leeks / puerros medianos
  • 2 1/2 cups chicken broth / tazas de caldo de pollo
  • 3 tablespoons heavy cream / cucharadas de crema de leche
  • 1 tablespoon chopped fresh Parsley / cucharadas de parejil
  • 2 to 3 pieces of Smoked salmon / pedazos de salmón ahumado

Instructions / Instrucciones

  • Peel potato and dice fine. In a saucepan cook garlic and onion in butter over moderately low heat, stirring, until onion is softened.  Add potato and leeks and cook, stirring occasionally, for about 2 minutes.  Stir in broth and simmer, uncovered until potato is very tender / Pelar la papa y cortarla en cuadritos. Poner la mantequilla en una olla a fuego medio y cocinar la cebolla y ajo, hasta que esten blandos. Luego colocar las papas y los pueros y cocinarlos por 2 minutos. Agregar el caldo y dejar hervir hasta que estén blandos.

potato leek soup

  • Transfer the soup to a blender or use an immersion blender and purée the until very smooth, after this please transfer yo a saucepan.  Stir in cream, parsley and salt and pepper to taste and heat over moderate heat, until hot / Transferir la sopa a la licuadora y licuarla hasta que este suave. Luego trasferir a una olla agregando la crema de leche, perejil o cebollino y sal y pimienta al gusto sobre fuego lento hasta calentar completamente la sopa.

blending the soup

  • Garnish with pieces of smoked salmon and sprinkle with extra parsley or some chopped chives.  Serve hot /  Colocar los pedazos de salmón ahumado sobre la sopa y colocar cebollino o perejil picado tambien y servir caliente.

potato leek soup provecho!