La Causa or Cause in English (the mashed green stuff under my fantastic ceviche) is a very common and traditional dish from the cuisine of Peru and has a pre-Columbian origin. Traditionally it is prepared with the Peruvian yellow potato, but it is hard to find over here. Its name comes from the Quechua word Kausay, which means necessary sustenance and nourishment, or feeding.
Obviously this is a quick version of la causa, since it usually takes many more ingredients and is filled with tuna, chicken, seafood or other varieties of white meat and served with a light mayonnaise bath. It can also accompany fried fish.
- 3 boiled and peeled potatoes
- 10 leaves of cilantro (approx.)
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Shrimp or prawns according to number of guests *
- Chopped red onion
- Extra virgin olive oil
- Lemon juice
- Hot pepper to taste. I used 2 chopped green chillies.
- Chopped cilantro to taste
Mash the potatoes and spread them on a tray to remove excess water.
Blend the cilantro with a little hot water and oil to create a paste or thick sauce.
Mix the potato puree with this paste and reserve.
Peel the prawns, mix with red onion; add salt, a little olive oil, some chopped cilantro, a squeeze of lemon juice and hot pepper or chili to taste.
Let stand for at least 10 minutes.
To serve, shape the cause as little quenelles with the help of two spoons and Place on top or beside the shrimp ceviche. Pour a bit of those fantastic juices all over and you are ready to go.
* I bought my prawns cooked. But if yours are raw, place them in salted boiling water just until they change color, remove from heat and immediately pass them through ice water to stop the cooking.