Tuna ceviche-style causa recipe (step by step)
The classic tuna causa is renewed with the irresistible and creamy ceviche sauce.
Is there anything more delicious than a traditional tuna causa? Try causa with ceviche sauce. This recipe takes the base of the classic Peruvian causa and elevates it using the same rich, tangy, and slightly spicy cream that has made Peruvian makis famous.
By replacing classic mayonnaise with this emulsion with hints of soy sauce, ginger and togarashi, the tuna filling acquires an irresistible flavor.
Preparing the potatoes:
- Steam the potatoes until they are cooked through.
- Let them cool and press them. Set aside.
Preparation of the ceviche sauce:
- In a blender, pour the egg and oil and blend until you get a thick mayonnaise.
- Add mustard, lemon juice, soy sauce, pepper, salt, togarashi, garlic, ginger, cilantro, and aji limo pepper. Mix very well.
Preparing the filling:
- Place the tuna in a bowl with the ceviche sauce. Set aside.
Seasoning the dough:
- Season the potatoes with lemon juice, yellow chili pepper, oil, and salt. Mix.
Final assembly:
- Place the potato dough in an oiled mold, add the tuna filling with ceviche sauce, and cover with another layer of potato. Garnish with avocado, egg, and tuna.
What is a tuna ceviche-style causa?
It is a seafood dish made primarily with yellow potatoes, tuna, and ceviche sauce.
What are the ingredients of a tuna ceviche?
This recipe is prepared with yellow potato, lemon, yellow chili pepper, oil, egg, mustard, soy sauce, garlic, ginger, togarashi, cilantro, tuna, aji limo pepper, onion, cherry tomato, avocado, quail egg and cilantro.
