According to Pedro Miguel Schiaffino, the word causa can refer to two things: cold mashed potatoes mixed with lime juice, yellow chiles and oil, or a dish of those mashed potatoes topped with avocado and tuna, chicken or another protein. Schiaffino serves his causa with shrimp in a spice-infused vinegary marinade.
More Potato Salad Recipes
3 tablespoons extra-virgin olive oil
1 pound large shrimp, shelled and deveined
Kosher salt and freshly ground pepper
1 large red onion, thinly sliced
1/2 small red bell pepper, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon chopped oregano
1/2 cup red wine vinegar
1 cup fish stock or clam juice
2 tablespoons coarsely chopped cilantro
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
3 tablespoons vegetable oil
3 tablespoons fresh lime juice
3 tablespoons jarred ají amarillo paste (see Note)
Salt and freshly ground pepper
1/4 cup mayonnaise
1 small ripe Hass avocado, sliced lengthwise 1/4 inch thick
2 tablespoons cilantro leaves
How to Make It
In a large skillet, heat 2 tablespoons of the olive oil. Add the shrimp, season with salt and pepper and cook over moderately high heat until barely cooked, about 2 minutes. Using a slotted spoon, transfer the shrimp to a medium heatproof bowl. Add the onion and red pepper to the skillet, cover and cook over moderate heat, stirring a few times, until softened, about 5 minutes. Transfer to the bowl. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic and cook until fragrant, about 1 minute. Add the cumin, turmeric and oregano and cook, stirring, for 30 seconds. Add the red wine vinegar and fish stock and boil over high heat until reduced to 1 cup, about 4 minutes. Stir in 1/2 teaspoon of salt until dissolved. Pour the marinade over the shrimp and vegetables in the bowl and stir well. Let cool to room temperature. Stir in the cilantro. Cover the shrimp and refrigerate for at least 6 hours or overnight.
In a medium saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until tender, about 8 minutes. Drain the potatoes and return them to the pan. Shake the pan over moderate heat to dry them out, about 10 seconds. Pass the potatoes through a ricer into a large bowl. Cover and refrigerate the potatoes until chilled.
Stir the vegetable oil, lime juice and ají amarillo paste into the chilled potatoes and season with salt and pepper.
Spread the potatoes on a rimmed platter in a 1-inch-thick layer and spread the mayonnaise on top. Arrange the avocado slices over the mayonnaise and season with salt. Spoon the marinated shrimp, vegetables and sauce over the avocado. Garnish with the cilantro leaves and serve.
The potato salad can be refrigerated overnight.
Ají amarillo paste, made from yellow chiles, is available at specialty food stores and online at tienda.com.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.