Recipe: Causa Limena


Causa Limeña has a fantastic history and no, it's not out of a 70s dinner party recipe book! It originates from Peru and was created as a way to add life and flavour to three very simple, cheap ingredients: potato, seafood and pepper. They're the ideal starter, canapé or side to a Peruvian spread. We can recommend serving alongside Ceviche and Pisco Sours if you're looking for something a little bit different.


  • 1 kg yellow potatose
  • 2 limes
  • 1 tbsp yellow chilli paste (Aji Amarillo if you can get it)
  • 280 g tinned white crab meat, drained
  • 4 tbsp mayonnaise
  • 2 salad tomatoes
  • 1 red chilli, finely diced
  • 4 eggs
  • 1 avocado
  • 1 handful black olives, pitted
  • 1 bunch fresh coriander
Cook the Potatoes

Step 1

Cook The Potatoes

Wash the potatoes and submerge them (whole and in their skins) in a pan of salted cold water. Heat to a boil and simmer the potatoes for 20-25 minutes until cooked through and you can push a knife into their centres without any resistance. Drain them, allow to cool enough to handle and then peel.

Cook the Eggs

Step 2

Cook The Eggs

Boil the eggs for 7 minutes in a pan of water, then cool and peel before slicing.

Mash the Potatoes

Step 3

Mash The Potatoes

Push the cooked potato flesh through a sieve or potato ricer, then mix with lime juice, chilli paste and seasoning to taste. Leave to cool.

Prepare Toppings

Step 4

Prepare Toppings

Quarter the tomatoes, remove the seeds and pulp and dice the flesh. Drain the crabmeat and mix with the mayonnaise, chopped tomato and diced chilli before seasoning with salt to taste (only necessary if the crab wasn’t tinned in brine). Destone and peel the avocado, then cut thinly and slice the olives into segments.


Step 5


Oil the inside of a metal ring that’s about 5cm across. Place onto your serving plate or board and press a layer of potato into the base and compress. Top with a layer of sliced avocado (making sure the attractive edge of the avocado is facing outwards), then an amount of the crab mixture to match the amount of potato on the base. Push in another layer on the potato on top, then ease the ring off, leaving the potato stack on the plate.


Step 6


Garnish the top with sliced egg, chopped olives and fresh coriander. Dollop a little more (optional) chilli paste on the plate and serve. Serves 4

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