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"Causa Escabechada"

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    • 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:

  • – Microwave or bake the potatoes in that way you remove the risk of ending with a soggy dough 
  • – There different brands of Ají Amarillo paste (if you can’t make it fresh) “Sibarita” has one that is not spicy at all.
  • – Use fish or seafood stock to make the Escabeche even better
  •  
 Most cooks don’t have a favorite dish, since they are constantly looking for better flavors, however, I have to say that my favorite dish is Causa, there is something about the dough that reminds me of home. 
  •  
causa escabechada
Causa Escabechada
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"Causa Escabechada"

Spicy, sour potato dough, served with Escabeche on top
Course Main Course
Cuisine peruvian
Keyword causa, causa escabechada, escabeche
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Brandon Castillo

Ingredients

Causa

  • 6 Potatoes cooked and peeled
  • 1 tbsp Vegetable Oil
  • 4 tbsp Lime juice fresh-squeezed lime
  • 2 tbsp Ají Amarillo Paste
  • Salt & White Pepper

Meats

  • Vegetable Oil
  • Flour
  • Salt & Pepper
  • 4 "fillets" Sea Bass - or any other fish no bones - skin on
  • 1 lb Shrimp no shell, cleaned

Escabeche

  • Red Onion in wedges
  • Ají Amarillo or any other Pepper no veins, no seeds, Julianne
  • "Ají Panca" paste
  • "Ají Mirasol" paste
  • Garlic paste grated garlic
  • Apple cider vinegar
  • Brown Sugar
  • Tomato Paste
  • Paprika
  • Oregano
  • Bayleaf
  • Cumin
  • Fish Stock or veggie stock or just water
  • Salt & Pepper

Instructions

Causa

  • cook, peel and pass the potatoes through a potato ricer, add salt, pepper, Ají Amarillo, lime juice, integrate, with the help of a rounded mold shape your "Causa" and use it as a base for the dish.

Meats

  • Salt pepper, fish and shrimp then flour them, pan fry them and reserve

Escabeche

  • Saute onions, Ají Amarillo, add garlic paste, Ají Panca paste, ají mirasol paste, spices, sugar, salt, bay leaf, vinegar, and others, once everything comes together add fish and shrimp to the mix, bring to a boil and serve on top of Causa.
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness
photo of raw ingredients on a table

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

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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Brandon Castillo

Brandon is a Peruvian Chef & Food Photographer, he loves to cook and...

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