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7 Types of Causa and a Mayonnaise That Will Change Your Life
by Giacomo Bocchio
recipe medium Peruvian

7 Types of Causa and a Mayonnaise That Will Change Your Life

Chef Giacomo Bocchio demonstrates the versatility of causa, a beloved Peruvian cold potato dish, by preparing seven different varieties with simple fillings. He also shares a game-changing cornstarch mayonnaise recipe that holds firm even with wet toppings.

45m Prep
30m Cook
1h 15m Total
7 Servings
causa peruvian potato cold-dish appetizer mayonnaise cornstarch nikkei mise-en-place family-cooking versatile party-food

Ingredients

Causa Cocktail
  • 200 g Shrimp/langostinos (blanched in court bouillon) optional
Causa Dough
  • 1 kg Yellow potatoes (papa amarilla) (steamed, microwaved, or baked (not boiled))
  • 3 tbsp Aji amarillo paste (blanched 3x, peeled, blended with oil)
  • 4 tbsp Vegetable oil
  • 2 tbsp Lime juice (freshly squeezed)
  • 1 tsp Salt
Causa Nikkei
  • 150 g Tuna/bonito (cured) (diced) optional
  • 2 tbsp Soy sauce reduction with ginger (reduced with sugar and ginger until syrupy) optional
  • 1 tsp Sesame oil optional
  • 1 tbsp Sesame seeds optional
Causa Pepiada
  • 2 cloves Roasted garlic optional
  • 2 tbsp Cilantro (chopped) optional
Causa Pepiada & Pollo
  • 200 g Chicken breast (cooked, shredded) optional
Causa Veteada (Vegetarian)
  • 0.5 cup Green beans (cooked, diced) optional
  • 0.5 cup Carrot (cooked, diced) optional
  • 0.5 cup Beets (oven-roasted, diced) optional
  • 2 stalks Celery (diced) optional
Causa de Atun
  • 150 g Confited bonito (flaked) optional
Causa de Pollo & Atun
  • 1 small Tomato (diced) optional
Causa de Pota (Olive)
  • 200 g Giant squid (pota) (brined 1.5hrs, cooked 7-9 min in court bouillon) optional
  • 3 tbsp Black olive puree optional
  • 0.25 cup White onion (diced) optional
Cornstarch Mayonnaise
  • 50 g Cornstarch
  • 100 g Eggs (about 2 eggs)
  • 250 g Water
  • 400 g Vegetable oil (for emulsifying)
  • 15 g Oil (initial)
  • 15 g American mustard
  • 20 g White vinegar
  • 15 g Salt (mayo)
Filling Base
  • 2 units Avocado (cubed for filling and puree)
Garnish
  • 7 units Quail eggs (hard-boiled, halved) optional
  • 2 tbsp Chives (ciboulette) (chopped) optional
  • 2 stalks Green onion (cebolla china) (sliced) optional
Salsa Golf
  • 2 tbsp Ketchup optional
  • 1 tsp Brandy or cognac optional
Seasoning
  • 0.5 tsp Black pepper (freshly ground)

Steps

  1. 1
    Cook yellow potatoes by steaming, microwaving in a food-safe bag (poke holes, 7-10 min), or baking. Do NOT boil - this adds unwanted water. Peel while hot and pass through a strainer or potato ricer for a fine, smooth texture.
    Tip: If you don't have a ricer, push hot potatoes through a mesh strainer with a spoon - the skin stays behind.
    ~15 min
  2. 2
    Let potatoes cool to room temperature. Add salt, aji amarillo paste, lime juice, and vegetable oil. Mix until smooth. The oil acts like butter in mashed potatoes - gives richness and makes the dough flexible enough to fill without cracking.
    Tip: Causa dough is always assembled cold. Don't be afraid of the oil - it's essential for the right texture.
    ~5 min
  3. 3
    Make the cornstarch mayonnaise: dissolve cornstarch, salt, oil, and water in a pot (cold). Heat while stirring until it transforms from white liquid to a translucent gel. Cook until the raw starch taste disappears.
    Tip: This empaste/gel base is what gives the mayonnaise its incredible holding power - it won't break even with wet toppings.
    ~10 min
  4. 4
    Add eggs, mustard, and vinegar to the warm gel. Blend until smooth, then slowly stream in 400g oil while blending to emulsify. Refrigerate until firm and cold.
    Tip: The cooked gel base means the eggs are partially cooked, extending shelf life. When cold, this mayonnaise becomes extremely firm.
    ~10 min
  5. 5
    Divide causa dough into 7 balls. Form each into a disc with a slight well on top for filling, placing a cube of avocado inside each one before shaping.
    Tip: Keep the top slightly flat so toppings sit well. The avocado inside adds creaminess to every bite.
    ~10 min
  6. 6
    Prepare the 7 toppings: (1) Pota al olivo - pota with olive puree mayo and white onion; (2) Pepiada - avocado puree, roasted garlic, cilantro, shredded chicken; (3) Nikkei - cured tuna with soy-ginger reduction, sesame oil, sesame seeds; (4) Veteada - mixed vegetables with mayo, celery, and cushuro; (5) Cocktail - langostinos with salsa golf (mayo+ketchup+mustard+brandy); (6) Pollo - chicken, tomato, celery, mayo; (7) Atun - confited bonito, onion, tomato, cilantro, mayo.
    Tip: The pepiada is inspired by Venezuelan reina pepiada arepa. The Nikkei causa uses sweet soy reduction that pairs beautifully with the salted cured fish.
    ~20 min
  7. 7
    Assemble each causa by mounding the respective topping on each dough disc. Garnish with quail eggs, chives, cilantro leaves, green onion, and avocado cubes as appropriate for each variety.
    Tip: This is a perfect family activity - set up all toppings and let everyone assemble their own causas. Having everything prepped (mise en place) makes it quick and fun.
    ~10 min

Nutrition (per serving)

320
Calories
15g
Protein
35g
Carbs
14g
Fat
3g
Fiber
Cultural Context
Causa is one of Peru's most traditional dishes, dating back to pre-Columbian times. The name may derive from the Quechua word 'kausay' meaning sustenance or life. It showcases Peru's incredible potato biodiversity and is a staple at family gatherings. The seven variations shown include Nikkei (Japanese-Peruvian), Venezuelan-inspired pepiada, and classic home-style versions.
Video thumbnail
Giacomo Bocchio
7 TIPOS DE CAUSA Y UNA MAYONESA QUE TE CAMBIARA LA VIDA | GIACOMO BOCCHIO
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