Causa de Pulpo al Olivo

Name: Causa de Pulpo al Olivo
Cuisine: Peruvian
Ingredients: 3 tbsp mayonnaise; 2 tbsp cooked crabmeat; Salt and white pepper; 2 tbsp fresh cooked corn kernels; ½ tsp finely chopped cilantro; ½ tsp finely chopped ají limo; Finely diced tomato; Finely diced avocado; Salt and white pepper

Preparation info

Serve
1

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Ingredients

For the fillings

2 tbsp cooked crabmeat
3 tbsp mayonnaise
½

Americas
Peru
Starter
Fish course
Gluten-free
Pescatarian

Method

Preparation

Follow the same recipe for the mashed yellow potatoes as for Causa de Camarones.

Wash the parsley and spinach leaves and blend together with a little water. Place this mixture in a double boiler over low heat and skim off the ‘raft’ of green solids, which will form after a few minutes.

Add this concentrate to the potato mixture. Mix thoroughly until