{"id":15410,"date":"2026-07-02T09:43:57","date_gmt":"2026-07-02T14:43:57","guid":{"rendered":"https:\/\/recetas123.net\/causa-limena-de-camarones\/"},"modified":"2026-07-02T09:47:57","modified_gmt":"2026-07-02T14:47:57","slug":"peruvian-shrimp-causa-limena","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-shrimp-causa-limena\/","title":{"rendered":"Peruvian Shrimp Causa Lime\u00f1a"},"content":{"rendered":"\n

Shrimp causa lime\u00f1a is a traditional Peruvian seafood variation of classic causa. It features a chilled base of yellow potatoes seasoned with aj\u00ed amarillo, lime juice, and oil, layered with avocado and a creamy shrimp filling.<\/p>\n\n\n\n

In Peru, causa is commonly served cold as an appetizer for family lunches, festive gatherings, and warm-weather meals. The combination of yellow potatoes, aj\u00ed amarillo, avocado, and shrimp reflects the meeting of Peru\u2019s Andean ingredients with its abundant coastal seafood traditions.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Causa<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Peruvian Shrimp Causa Lime\u00f1a<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
35<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
1<\/span> hr<\/span> 5<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 390<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 1.2 kg yellow potatoes<\/li>\n\n\n\n
  • 75 ml fresh lime juice (5 tablespoons)<\/li>\n\n\n\n
  • 45 ml vegetable oil (3 tablespoons)<\/li>\n\n\n\n
  • 60 g aj\u00ed amarillo paste (4 tablespoons)<\/li>\n\n\n\n
  • 10 g salt (2 teaspoons)<\/li>\n\n\n\n
  • 500 g medium shrimp, peeled and cleaned<\/li>\n\n\n\n
  • 15 ml vegetable oil (1 tablespoon)<\/li>\n\n\n\n
  • 5 g salt (1 teaspoon)<\/li>\n\n\n\n
  • 2 g ground black pepper (\u00bd teaspoon)<\/li>\n\n\n\n
  • 150 g mayonnaise (\u2154 cup)<\/li>\n\n\n\n
  • 80 g finely chopped red onion (\u00bd medium onion)<\/li>\n\n\n\n
  • 30 ml fresh lime juice (2 tablespoons)<\/li>\n\n\n\n
  • 200 g sliced avocado (1 large avocado)<\/li>\n\n\n\n
  • 4 hard-boiled eggs, sliced<\/li>\n\n\n\n
  • 70 g pitted black olives (\u00bd cup)<\/li>\n\n\n\n
  • 100 g lettuce leaves (1 small head)<\/li>\n\n\n\n
  • 15 g chopped fresh parsley (\u00bc cup)<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Cook and mash the potatoes,<\/strong> 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.<\/li>\n\n\n\n
    2. Season the causa mixture,<\/strong> add the 75 ml of lime juice, 45 ml of oil, aj\u00ed 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.<\/li>\n\n\n\n
    3. Cook the shrimp,<\/strong> 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.<\/li>\n\n\n\n
    4. Make the shrimp filling,<\/strong> 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.<\/li>\n\n\n\n
    5. Assemble the causa,<\/strong> 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.<\/li>\n\n\n\n
    6. Chill, garnish, and serve,<\/strong> 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.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n
        \n
      • Use Peruvian yellow potatoes whenever possible for the creamiest and most authentic texture.<\/li>\n\n\n\n
      • Do not overcook the shrimp, or they can become rubbery.<\/li>\n\n\n\n
      • Let the shrimp cool before combining them with mayonnaise so the filling stays thick and fresh.<\/li>\n\n\n\n
      • Chill the causa before slicing to create neat, stable portions.<\/li>\n\n\n\n
      • Slice the avocado just before assembling to help preserve its color.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n

        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 aj\u00ed amarillo base remains unchanged.<\/p>\n\n\n\n

        How to Serve<\/h2>\n\n\n\n

        Serve shrimp causa lime\u00f1a 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.<\/p>\n\n\n\n

        Recommended Accompaniments<\/h2>\n\n\n\n
          \n
        • Chilled chicha morada.<\/li>\n\n\n\n
        • Aj\u00ed amarillo sauce.<\/li>\n\n\n\n
        • Fresh green salad.<\/li>\n\n\n\n
        • Cold Inca Kola.<\/li>\n<\/ul>\n\n\n\n

          A Little History<\/h2>\n\n\n\n

          Causa is one of Lima\u2019s best-known dishes and is closely connected to yellow potatoes and aj\u00ed peppers, two ingredients central to Peruvian cooking. Its versatility allows for many fillings while preserving its unmistakable identity.<\/p>\n\n\n\n

          Shrimp causa highlights the relationship between Lima\u2019s cuisine and Peru\u2019s coastal seafood. While fillings may change, the seasoned yellow potato base remains the defining element of the dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Shrimp causa lime\u00f1a is a traditional Peruvian seafood variation of classic causa. It features a chilled base of yellow potatoes seasoned with aj\u00ed 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 […]<\/p>\n","protected":false},"author":6,"featured_media":15412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[191,190],"tags":[],"class_list":["post-15410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"\nPeruvian Shrimp Causa Lime\u00f1a | Recetas123<\/title>\n<meta name=\"description\" content=\"Make authentic Peruvian shrimp causa lime\u00f1a with yellow potatoes, aj\u00ed amarillo, avocado, and a creamy shrimp filling.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/peruvian-shrimp-causa-limena\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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