Causa Colonial

Name: Causa Colonial
Cuisine: Peruvian
Ingredients: 48 whole fresh crayfish; ¼ cup olive oil; ¾ cup vegetable oil; 1¾ lb (¾ kg) yellow potatoes; 4 tbsp ají amarillo paste; 2 ajíes amarillos, seeded and sliced; 3 bay leaves; 1 lb (½ kg) small red onions, cut into quarters; 2 tbsp minced garlic; 1 egg; ½ cup cornstarch; 2 tbsp ají panca paste; ½ cup red wine vinegar; 2 hard-boiled eggs; Black olives; Vegetable oil for deep frying; Juice of 2 key limes; 4 ounces (100 g) fresh white cheese

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Another Gloria Hinostroza recipe to surprise and delight the palate. This time a beautifully presented causa, which mixes the flavors and textures of ‘tempura-ed’ crayfish with lightly pickled escabeche

Ingredients

48 whole fresh crayfish
1¾ lb (¾ kg) yellow potatoes

Americas
Peru
Starter
Fish course
Pescatarian
Gluten-free

Method

Preparation

Separate tails from heads of crayfish. Pinch base of head between thumb and forefinger and squeeze lightly to remove the coral and reserve. (The coral may be any color from bright orange to dull greyish green; any small black shiny sac or gut should be discarded.) Discard heads, clean and peel tails and set aside.

Scrub the potatoes and place in a large pot with pl