Causa Cangrejo
“In Peru, we are lucky to have a huge variety of potatoes (3,000, if you can believe it)! Causa is a versatile preparation made of cold mash potatoes mixed with salt, lime juice, canola oil, and you can serve with your favorite protein. At La Mar in Miami, we mix the potatoes with beets puree and we serve it with Alaskan king crab salad, avocado aioli, cherry tomato, quail egg, tobiko and huancaina sauce (made with saltine crackers, aji Amarillo, fresh cheese, fresh milk, confit onions, and confit garlic). It’s a unique salad presentation and tastes delicious,” says La Mar by Gaston Acurio’s Chef Diego Oka of Mandarin Oriental, Miami.
Beet Causa:
- 1 lb Idaho potato
- 2 tbsp canola oil
- 2 tbsp lime juice
- Salt
- 4 tbsp beet puree
Filling:
- ½ cup crabmeat
- 2 tbsp lime juice
- 3 tbsp mayonnaise
- Salt
Avocado Aioli:
- 1 unit avocado
- 2 unit lime
- 2 tbsp olive oil
- salt
- 3 tbsp mayonnaise
Avocado Tartare:
- 1 unit avocado diced
- 2 tbsp Mayo
- 1 tbsp lime juice
- cherry tomato
- fried kale
- quail egg
- huancaina sauce
Beet Causa:
Boil potatoes, then mash and mix with salt and oil, when it’s cold, mix with beet pure and lime juice
Filling:
Mix all the ingredients
Avocado Aioli:
Blend all the ingredients
Avocado Tartare:
Mix all the ingredients
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