Causa de Camarones en Salsa Tibia

Name: Causa de Camarones en Salsa Tibia
Cuisine: Peruvian
Ingredients: Salt and white pepper; Juice of ½ key lime; 1 tbsp vegetable oil; 1 tbsp ají amarillo paste; 4–6 peeled, cooked crayfish tails, mixed with 1 tbsp salsa golf; 4–6 peeled, cooked crayfish tails, mixed with 1 tbsp salsa golf; 3 avocado slices; Salt and white pepper; 2 yellow potatoes; Salsa criolla (optional); 3 or 4 cooked crayfish tails; Fresh white farmer cheese; ¼ cup heavy cream; 2½ tbsp bechamel sauce; 1 tbsp butter; 1½ tbsp crayfish corals; 1 fresh ají amarillo, seeded, deveined and cut into julienne; 2 black olives, pitted and julienned; 1 cup crayfish stock; ½ cup white wine

Preparation info

Serve
1

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is a truly spectacular causa from legendary caterer Marisa Guiulfo. The combination of texture and color is matched only by the sensational taste.

Ingredients

For the causa

2 yellow potatoes
1 tbsp ají amarillo paste
1

Americas
Peru
Starter
Fish course
Pescatarian

Method

Preparation

Scrub the potatoes and place them in a saucepan with plenty of salted water. Bring to the boil and cook until tender, about 10 minutes. Strain and when cool enough to handle (but still warm) peel and mash them by pressing them through a fine mesh sieve with the back of a spoon. Alternatively you can use a ricer.

Add vegetable oil, ají amarillo paste, lime ju