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Recipe of Cause Peruvian Style


Recipe of Cause Peruvian Style


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Cause Peruvian Style

2h 30 mins
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A typical dish from Lima, the Peruvian cause is served cold and is characterized by having a smooth and creamy consistency. Made with a potato base, the combination of textures and flavors of this food is unique. Do not forget to prepare it with a lot of technique, following the step by step that we propose.
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12 portions
  • 2 liters Water, for the potatoes
  • 1 kilo yellow potato
  • 150 grams Chile Apple, for the potatoes
  • 3 lemons, (its juice) for the potatoes
  • 250 grams red onion, for the potatoes
  • 1 garlic, for the potatoes
  • to taste salt, for the potatoes
  • to taste White pepper, for the potatoes
  • 500 milliliters vegetal oil, for the potatoes
  • 2 liters Water, for the chicken
  • 500 grams chicken breast
  • enough salt, for the chicken
  • 1 Tabasco pepper, for the chicken
  • 1 bay (laurel), for the chicken
  • 350 grams mayonnaise, for the chicken
  • 1 tablespoon lemon juice, for the chicken
  • 80 grams mustard, American type, for chicken
  • enough salt, for the chicken
  • enough black pepper, for the chicken
  • 2 liters Water, For the assembly
  • 5 eggs, For the assembly
  • 1 red bell pepper, (chopped in bronoise) for mounting
  • 2 avocados, cut into wedges, for mounting
  • 1 Romaine lettuce, For the assembly
  • enough fresh coriander, For the assembly


For the potatoes: in a pot, cook the potatoes with their skin in salted water until they are completely cooked. Peel and cut into pieces, and reserve.
Place the apple pepper, lemon juice, red onion, garlic, potatoes, salt, white pepper in the Thermomix, blend it and add the vegetable oil little by little, until it forms a smooth paste; reservation.
For the chicken: in a pot, simmer the chicken in salted water, Tabasco pepper and bay leaf, until completely cooked. Let cool and reserve.
In a bowl, unravel with the help of your hands and reserve.
Blend the mayonnaise, mustard, lemon juice and reserve. Mix with the shredded chicken.
For the assembly: In a pot add the cold water, add the eggs and cook over medium heat. Once the water starts to boil, cook 5 more minutes. Go through cold water to cut the cooking of the egg, and then peel and cut the egg into quarters. Reservation.
In a baking dish, place a layer of the potato mixture, add avocado wedges, add the chicken mixture and repeat the process until you finish with the potato. Garnish with the egg, the pepper, the lettuce leaves and the coriander.
Cut a slice and enjoy.


On a glass refractory and an individual plate, accompanied by a refreshing drink.


It is important to cook the potato very well to have a smooth consistency. When we cook the potatoes with their skin, they retain their starch, which will help us to obtain better textures in the processes. When adding the eggs, the water must be cold, otherwise the thermal shock could break them.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (5)
Adolfo Gutierrez
30/06/2020 04:52:02
Le falta ese color que le da el ají amarillo o ají escabeche imagino que por allá no hay ese tipo de ají esa mezcla de la pimienta, ají, limón criollo, aceite y sal hacen que tome un color muy agradable y complementado con la papa uff es una delicia el relleno puede ser de pollo, atún, langostinos o pulpa de cangrejo una exquisites. Saludos. 😉👍
Gladys Marlene Chirito Barturen
10/04/2020 18:41:44
En Perú se mezclan dos clases de papa una es arenosa y otra ligosa y se aplastan con un prensapapas
Andrea Niq
27/12/2019 15:25:57
Aqui en el Perú no licuamos las papas las aplastamos para que quede como una masa solida
Keiko Bonilla Lam
13/08/2019 03:13:34
Un plato delicioso.
Sofia Sandoval
07/08/2019 21:33:40
Se ve bonito pero creo al sevir se revolvera y ya no se vera tan bien.

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