Peruvian Anchovy Stuffed Potatoes (causa De Anchoveta)
Peruvian Anchovy Stuffed Potatoes, also known as Causa de Anchoveta, is a delicious and unique dish that combines the flavors of Peruvian and Chinese cuisines. This recipe features creamy mashed potatoes stuffed with a savory anchovy filling, creating a perfect blend of textures and tastes.
Ingredients
- 2 large potatoes, boiled and mashed
- 1/4 cup lime juice
- 1/4 cup yellow chili paste
- 1/4 cup mayonnaise
- 1/2 cup Peruvian anchovies, finely chopped
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, sliced
- 1 avocado, sliced
- Salt and pepper to taste
Instructions
- In a bowl, mix the mashed potatoes with lime juice, yellow chili paste, and mayonnaise. Season with salt and pepper.
- Divide the potato mixture into two equal parts.
- Place one part of the potato mixture in the bottom of a serving dish and spread it evenly.
- Layer the chopped anchovies and red onion on top of the potato mixture.
- Carefully place the sliced hard-boiled eggs and avocado on top of the anchovy layer.
- Cover the filling with the remaining potato mixture, spreading it evenly to cover the filling.
- Chill the stuffed potatoes in the refrigerator for at least 30 minutes before serving.
- Slice into portions and serve chilled.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 0 minutes
- Total time:
- 30 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 10g
Supplies
Serving dish Knife Cutting board
Tools
Bowl Spoon
Serving suggestions
Serve the Peruvian Anchovy Stuffed Potatoes as an appetizer or a side dish for a Peruvian-Chinese fusion meal. It pairs well with a refreshing ceviche or stir-fried vegetables.
Tips & tricks
For a spicier version, add a few drops of hot sauce to the potato mixture before assembling the stuffed potatoes.
Cost
$10