Octopus Causa

Name: Octopus Causa
Yield: 2 - 3
Cuisine: Peruvian
Ingredients: undefined undefined Yellow potatoes – 3 medium (1.5 lbs / 24 oz); undefined undefined Ají amarillo paste – 3 oz (6 Tbsp); undefined undefined Lime juice – 1.5 oz (3 Tbsp); undefined undefined Canola oil – 0.4 oz (2½ tsp); undefined undefined Salt – to taste; undefined undefined Octopus (raw) – 1.5 lbs (1 lb cooked yield); undefined undefined Red onion – ⅓ pc (2 oz); undefined undefined Celery – ⅓ stalk (0.7 oz); undefined undefined Garlic – 1–2 cloves; undefined undefined Salt – ¼ tsp; undefined undefined Red wine (optional) – 3 oz splash; undefined undefined Avocado – 1½ pcs (12–13 oz flesh); undefined undefined Jalapeño – ⅓ pc (0.2 oz), seeded; undefined undefined Lime juice – 0.4 oz (2½ tsp); undefined undefined Salt – pinch; undefined undefined Ají amarillo paste – 0.75 oz (1½ Tbsp); undefined undefined Mayonnaise – 3 oz (⅓ cup); undefined undefined Lime juice – 0.75 oz (1½ Tbsp); undefined undefined Soy sauce – 0.4 oz (2½ tsp); undefined undefined Garlic – ¾ clove; undefined undefined Ginger – ¾ tsp grated; undefined undefined Canola oil – 1.5 oz (3 Tbsp); undefined undefined Salt – pinch

Rodrigo Fernandini

Test Kitchen-Approved

Photo by Courtesy of Rodrigo Fernandini

Serves: 2 - 3

Ingredients

For the Potato Base (Causa)

Yellow potatoes – 3 medium (1.5 lbs / 24 oz)
Ají amarillo paste – 3 oz (6 Tbsp)
Lime juice – 1.5 oz (3 Tbsp)
Canola oil – 0.4 oz (2½ tsp)
Salt – to taste

For the Octopus

Octopus (raw) – 1.5 lbs (1 lb cooked yield)
Red onion – ⅓ pc (2 oz)
Celery – ⅓ stalk (0.7 oz)
Garlic – 1–2 cloves
Salt – ¼ tsp
Red wine (optional) – 3 oz splash

For the Avocado Mousse

Avocado – 1½ pcs (12–13 oz flesh)
Jalapeño – ⅓ pc (0.2 oz), seeded
Lime juice – 0.4 oz (2½ tsp)
Salt – pinch

For the Acevichado Sauce

Ají amarillo paste – 0.75 oz (1½ Tbsp)
Mayonnaise – 3 oz (⅓ cup)
Lime juice – 0.75 oz (1½ Tbsp)
Soy sauce – 0.4 oz (2½ tsp)
Garlic – ¾ clove
Ginger – ¾ tsp grated
Canola oil – 1.5 oz (3 Tbsp)
Salt – pinch

Directions

Method for the Potato Base (Causa)

Step 1
Boil potatoes until tender, peel, and mash very smooth.
Step 2
Mix in ají amarillo paste, lime juice, oil, and salt until creamy and uniform.

Method for the Octopus

Step 1
In a pot, boil water with onion, celery, garlic, salt, and wine.
Step 2
Dip the octopus 3 times, then submerge and simmer for 50 minutes until tender.
Step 3
Let cool slightly, then slice for plating.

Method for the Avocado Mousse

Step 1
Blend avocado, jalapeño, lime, and salt until smooth and mousse-like.

Method for the Acevichado Sauce

Step 1
Blend ají amarillo, mayo, lime juice, soy sauce, garlic, and ginger until smooth.
Step 2
While blending, slowly drizzle in oil to emulsify into a creamy sauce.

Assembly (for 2–3 servings)

Step 1
Spread a thick base of causa potato mix (8 oz per plate).
Step 2
Add a layer of avocado mousse (2–3 oz per plate).
Step 3
Top with sliced octopus (4–5 oz cooked per plate).
Step 4
Drizzle with acevichado sauce (1.5–2 oz per plate).
Step 5
Garnish with thin onion slices, chili threads, or microgreens.