Go Back
–+ servings
Causa Escabechada
Print Pin

"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