Shrimp causa limeña is a traditional Peruvian seafood variation of classic causa. It features a chilled base of yellow potatoes seasoned with ají amarillo, lime juice, and oil, layered with avocado and a creamy shrimp filling.
In Peru, causa is commonly served cold as an appetizer for family lunches, festive gatherings, and warm-weather meals. The combination of yellow potatoes, ají amarillo, avocado, and shrimp reflects the meeting of Peru’s Andean ingredients with its abundant coastal seafood traditions.
Ingredients
- 1.2 kg yellow potatoes
- 75 ml fresh lime juice (5 tablespoons)
- 45 ml vegetable oil (3 tablespoons)
- 60 g ají amarillo paste (4 tablespoons)
- 10 g salt (2 teaspoons)
- 500 g medium shrimp, peeled and cleaned
- 15 ml vegetable oil (1 tablespoon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 150 g mayonnaise (⅔ cup)
- 80 g finely chopped red onion (½ medium onion)
- 30 ml fresh lime juice (2 tablespoons)
- 200 g sliced avocado (1 large avocado)
- 4 hard-boiled eggs, sliced
- 70 g pitted black olives (½ cup)
- 100 g lettuce leaves (1 small head)
- 15 g chopped fresh parsley (¼ cup)
Preparation
- Cook and mash the potatoes, wash the yellow potatoes and cook them with their skins on in plenty of water until very tender. Peel them while still warm and press them through a potato ricer or mash them until smooth and lump-free.
- Season the causa mixture, add the 75 ml of lime juice, 45 ml of oil, ají amarillo paste, and 10 g of salt to the mashed potatoes. Mix just until combined and smooth. The mixture should be soft, even, and easy to shape.
- Cook the shrimp, heat 15 ml of oil in a skillet over medium heat, then add the shrimp, 5 g of salt, and black pepper. Cook for 2 to 3 minutes, until pink and firm. Let them cool completely, cut most of them into medium pieces, and reserve a few whole shrimp for garnish.
- Make the shrimp filling, combine the chopped shrimp with 100 g of mayonnaise, red onion, and 30 ml of lime juice. Fold gently so the shrimp keep their texture and the filling remains creamy without becoming watery.
- Assemble the causa, spread half of the potato mixture into a 20 x 30 cm dish and press it gently into an even layer. Arrange the avocado slices on top, spread the shrimp filling evenly, and cover with the remaining potato mixture.
- Chill, garnish, and serve, smooth the top with a damp spatula and refrigerate for 30 minutes. Spread the remaining 50 g of mayonnaise over the surface, then garnish with whole shrimp, hard-boiled egg, black olives, lettuce, and parsley. Serve chilled.
Chef’s Tips
- Use Peruvian yellow potatoes whenever possible for the creamiest and most authentic texture.
- Do not overcook the shrimp, or they can become rubbery.
- Let the shrimp cool before combining them with mayonnaise so the filling stays thick and fresh.
- Chill the causa before slicing to create neat, stable portions.
- Slice the avocado just before assembling to help preserve its color.
Traditional Variations
In Peru, causa can also be filled with chicken, tuna, crabmeat, mixed seafood, or vegetables. Seafood causa may combine shrimp with octopus, squid, or cooked fish, while the classic yellow potato and ají amarillo base remains unchanged.
How to Serve
Serve shrimp causa limeña well chilled, either in neat rectangular slices or individual molds. Place it over lettuce leaves and garnish with a whole shrimp, black olives, and hard-boiled egg slices. It is especially good as a starter with chilled chicha morada.
Recommended Accompaniments
- Chilled chicha morada.
- Ají amarillo sauce.
- Fresh green salad.
- Cold Inca Kola.
A Little History
Causa is one of Lima’s best-known dishes and is closely connected to yellow potatoes and ají peppers, two ingredients central to Peruvian cooking. Its versatility allows for many fillings while preserving its unmistakable identity.
Shrimp causa highlights the relationship between Lima’s cuisine and Peru’s coastal seafood. While fillings may change, the seasoned yellow potato base remains the defining element of the dish.
Frequently Asked Questions
Yes. You can use frozen shrimp as long as you thaw them fully and dry them well before cooking. This prevents excess moisture from entering the filling. Choose plain, cleaned shrimp without added sauces or seasonings so you can keep the flavors balanced and close to the traditional Peruvian preparation.
Drain and dry the shrimp thoroughly after cooking. Let them cool completely before mixing them with mayonnaise. The potato mixture should be firm rather than overly wet, so avoid adding extra lime juice or oil beyond the stated amounts, as the layers may become unstable.
Yes. Shrimp causa limeña is served chilled or cool. Refrigerate it for at least 30 minutes before serving so the layers set properly, the portions slice neatly, and the flavors blend. Do not freeze it, because potatoes and mayonnaise can change texture after thawing.
Yes. You can prepare it several hours in advance and keep it covered in the refrigerator. Add the lettuce, parsley, egg slices, and whole shrimp shortly before serving so the presentation remains fresh and the garnishes look their best.
