Causa Limeña made of sweet potato

filled with mashed avocado and topped with a tartar sauce

A delicious variation on the typical cold dish from Peru consisting of a puree of sweet potatoes seasoned with lime juice and a homemade tartar with fresh vegetables and an interesting touch of pickles.

Gluten-free

Preparation time:

50 min.

Difficulty level:

You can do it!

Allergens:

egg, mustard

Utensils:

(Hand) blender

Ring mould / cake mould

Ingredients

Sweet potato

Lime

Carrot

Zucchini

Red onion

Sweet and sour pickles

Apple cider vinegar

Mustard

Aioli

Fresh coriander

Avocado

Butterhead lettuce

Tomato

Arugula

Salad dressing

Alfalfa sprouts

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3862
923
67
11
77
25
17
10
0
786

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash all the vegetables. Peel the sweet potato and cut it into medium-size pieces. Boil the sweet potatoes in a pot with water and optionally add salt. Let them cook for 15-20 min. until tender. Drain the water and let them cool down and dry in the colander. Mash it to a puree and season it with the juice of half a lime, 1 tablespoon of olive oil and salt and pepper to taste. Spread the puree on a plate for it to cool down to room temperature and set aside.

For the tartar: finely chop the carrot, zucchini, red onion and pickles. Heat 1 tablespoon of olive oil in a frying pan and sauté the vegetables without letting them brown for 2 minutes. Season to taste and add the vinegar and 2 tablespoons of water. Bring it to a boil and turn off the heat. Place the mixture on a plate so it can cool down. Drain the liquid of the vegetables and place them in a bowl. Mix the vegetables with the aioli, mustard and chopped coriander and set aside. Make a puree of half an avocado and set aside.

Chop the lettuce and mix it with the arugula. Cut the tomato into wedges. Mix everything and add the salad dressing. You can add some leftover onion to the salad if desired.

To put the causa together: place a ring mould with a diameter of 12cm in the centre of a plate. Add 1/4 of the sweet potato puree and press to even out the surface. Add a thin layer of the avocado puree. Add a layer of the tartar and cover it with another layer of the sweet potato puree by pressing all the ingredients. Remove the ring while putting pressure on the ingredients with a spoon, so it doesn't fall apart. Garnish the causa with pieces of avocado in the centre and some alfalfa sprouts on top. Serve with the salad.