Causa with Ceviche — Irresistible Peruvian Duo

A show-stopping pairing of two classic Peruvian dishes: a causa rellena roll filled with creamy shrimp and a mixed seafood ceviche with homemade leche de tigre. The causa is shaped into a roll using plastic wrap, studded with red pepper and parsley on the outside, then sliced to reveal the filling. The ceviche brings together shrimp, fish, octopus, and scallops cured in a vibrant blended tiger's milk.

smart_display Published 2026-03-26 download Extracted 2026-04-04

30m Prep

30m Cook

1h Total

4 Servings

peruvian causa ceviche seafood shrimp mixed-seafood no-bake cold-dish leche-de-tigre aji-amarillo potato latin-american

Ingredients

Causa Rellena

1500 g yellow potatoes (boiled 15-18 minutes, peeled, pressed twice through potato ricer while hot)
to taste ají amarillo paste (blended without seeds with vegetable oil until slightly thick)
2 units limes (juiced)
to taste salt
to taste mayonnaise (added instead of oil to bind the causa dough) optional
400 g shrimp (langostino) (cleaned, blanched 2 minutes, cooled, roughly chopped)
to taste mayonnaise (for filling) (mixed with shrimp until creamy)
to taste black pepper
to taste red bell pepper (very finely diced, sprinkled on plastic wrap before rolling) optional
to taste parsley (very finely chopped, sprinkled on plastic wrap before rolling) optional

Ceviche Mixto

200 g white fish fillet (cut into small bite-sized cubes)
to taste shrimp (langostino) (blanched 2 minutes, cooled)
to taste octopus (pre-cooked with onion, celery, tomato, sliced into small pieces)
to taste scallops (concha de abanico)
4 units limes (juiced (for every 200 g of seafood))
to taste red onion (thinly sliced)
to taste ají limo chili (rubbed on seafood for aroma, also added sliced at the end)
to taste cilantro (chopped)
to taste leche de tigre (tiger's milk) (blended from: celery stalks, kión (ginger), garlic, cilantro stem, ají limo, rocoto (deseeded), red onion, 50 g fish, salt, seasoning, ice, filtered water, lime juice; strained)
splash evaporated milk (leche de caja) (added at the end to finish the ceviche) optional
to taste salt
pinch seasoning powder (ajinomoto / sazonador) optional
1 cube ice cube (added to ceviche bowl for freshness) optional

To Serve

to serve choclo (Peruvian corn) (cooked)
to serve canchita (toasted corn kernels)

Steps

Causa Rellena

1

Place approximately 1.5 kg of yellow potatoes in a pot with water and a pinch of salt. Bring to a boil and cook for 15–18 minutes until tender.

Tip: Start working the potato dough while the potatoes are still hot — this gives a smoother, more elastic consistency.

~18 min
2

While potatoes cook, blanch 400 g of cleaned shrimp in boiling water for exactly 2 minutes. Remove and let cool completely.

Tip: Shrimp is a fast-cooking protein — do not overcook.

~2 min
3

Peel the hot potatoes using a cloth to protect your hands. Pass them through a potato ricer twice while still hot for an ultra-smooth texture. Spread onto a tray and let cool completely to room temperature.

~10 min
4

Once the potato is fully cool, season it: add ají amarillo paste gradually (add little by little based on desired color and heat), juice of 2 limes, salt to taste, and a touch of mayonnaise instead of oil. Mix well until you have a moldable dough that is not too soft or runny.

Tip: The dough should hold its shape when molded — if it's too loose, it won't roll cleanly.

~5 min
5

Roughly chop the cooled shrimp into small pieces. Combine in a bowl with mayonnaise, a pinch of black pepper, and salt to taste. Mix until creamy.

~3 min
6

Lay a sheet of plastic wrap flat. Sprinkle very finely diced red bell pepper and chopped parsley evenly across the surface. Place the causa dough on top and spread it into a horizontal rectangle of even thickness.

Tip: Use the plastic wrap to press and even out the edges for a cleaner roll.

~5 min
7

Spread the shrimp filling evenly over the causa dough. Carefully roll using the plastic wrap, rotating in stages, pressing firmly as you go. The pepper and parsley will adhere to the outside of the roll.

~5 min
8

Cut the causa roll into three portions with a bias/angled cut so the filling is visible on each piece. Plate on its side to showcase the cross-section.

~2 min

Ceviche Mixto

1

Prepare the leche de tigre: In a blender combine 2 small celery stalks, 2 pieces of kión (ginger), 1 garlic clove, 1 cilantro stem, a small piece of ají limo, half a deseeded rocoto pepper, a small piece of red onion, 50 g of fish, salt, a pinch of seasoning, ice, filtered water, and lime juice from 3 limes. Blend until smooth, then strain through a sieve for a homogeneous texture.

Tip: Remove the seeds and veins from the rocoto before blending to control the heat level.

~5 min
2

Cut the fish fillet into small bite-sized cubes. Slice pre-cooked octopus into small pieces. Have the blanched shrimp and raw scallops ready.

~5 min
3

Combine all seafood (fish, shrimp, octopus, scallops) in a bowl. Season with salt and seasoning powder. Rub a piece of ají limo over the seafood to release its aroma. Mix well.

Tip: Rubbing ají limo directly on the seafood infuses deep aroma without making it too spicy.

~3 min
4

Squeeze the juice of 4 limes over the seasoned seafood. Add an ice cube for freshness. Add a touch more ají limo and chopped cilantro. Pour in the leche de tigre little by little, tasting as you go. Finish with a small splash of evaporated milk and top with thinly sliced red onion.

Tip: Add the leche de tigre gradually — you control the intensity of the cure.

~5 min
5

Serve the ceviche with plenty of leche de tigre (juguito), alongside choclo and canchita. Plate with the causa roll pieces to present the complete dish.

Tip: Eat the ceviche with a spoon so you get all the juguito in every bite.

~2 min

Nutrition (per serving)

420

Calories

28g

Protein

38g

Carbs

16g

Fat

Fiber

Cultural Context

Causa limeña is one of Peru's most iconic cold dishes — a layered or rolled potato preparation seasoned with ají amarillo and lime, filled with seafood or chicken. Ceviche is Peru's national dish, a citrus-cured seafood preparation served with corn (choclo) and toasted corn kernels (canchita). Pairing them together showcases the best of coastal Peruvian cuisine in a single presentation.