Cancha
Hello dear readers, today I will sharing with you a really delicious snack we all love in Peru , I am talking about “Cancha” or
Today I am sharing my recipe of Causa Escabechada
“Causa” is a potato salad that is served mainly as an entree however I decided to combine it with Escabeche to make it a main dish, the combination of flavors and textures just makes it a great dish, full of flavors and beautiful colors.
For the ones that never heard of “Causa Rellena”, it is a potato salad, consist of two layers of potato dough (sour-spicy) with some sort of veggie+meat stuffing in the middle, kind of a terrine.
For the Escabeche, we will be making a fish + shrimp Escabeche, I love the different textures on dishes and this one has a lot that you will enjoy
Here are some tips to make this dish the right way:
Both dishes share similar ingredients and complement each other pretty well
Making the Ají Amarillo paste is one of my favorite parts, however, if you can’t get Ají Amarillo frozen/fresh get some pre-made Ají Amarillo paste, be aware that most brands make it super spicy.
The colors, and flavors of the Causa dough it is just amazing!
To make the Escabeche, use any fresh fish you have on hand, you can check our recipe for Escabeche (here)
Causa Escabechada, two great dishes combined, turned into something that is just delicious, give it a try, you won’t regret it!
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