Vida Recetas Editorial
The Lima cause is one of the most emblematic dishes of Peruvian gastronomy, and today we teach you how to prepare it with potatoes (yellow ones are traditional), which give it its characteristic color and texture. This easy recipe combines a potato purée seasoned with lime and yellow chili, filled with tuna, avocado, and red onion, creating an explosion of fresh and creamy flavors. It is ideal as an appetizer, light main course, or to impress your guests at celebrations.
The key lies in the balance: the cooked and mashed potatoes are mixed with the citrus touch of lime and the mild heat of the yellow chili, while the tuna with mayonnaise adds creaminess and the avocado freshness. Also, it is a very versatile dish: you can vary the filling with chicken, seafood, or vegetables.
Cook
40 min
Servings
2
Cook the potatoes and grind
Add a sachet of amarillin, the juice of a lemon and salt to the puree. Mix
In a bowl, mix the tuna, shredded with a fork, the juice of 1 lemon, half a chopped onion, mayonnaise, a little chili pepper, salt and pepper. Book
Cut half an avocado into slices
On a plate, place a round pan without a bottom and place a layer of puree, a layer of avocado slices, a layer of puree, a layer of the tuna mixture, and another layer of puree.
Garnish with a piece of avocado, half of the hard-boiled egg, olive, amarillin.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 40 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
