Causa maki. Lima-Osaka fusion.

DSC04200-001
DSC04197-001

A Japanese-Peruvian fusion. Causa rellena the Peruvian, stuffed mashed potato, and makizushi the sushi rolled in nori seaweed.

causa

PLUS

sushi

And that rocks. Of course, since the success of the food chain Nobu, Peruvian-Japanese fusion cuisine is famous over the world. Except here actually. There are many Peruvian residents (mostly people with Japanese origins that got a visa to come over the 80’s), but few Peruvian eateries and these tend to propose purely Peruvian dishes they may be nostalgic about, not a mix. That makes sense.

2013-06-13

Normally you need yellow potatoes. I colored some with turmeric, flavored with grated onion, habanero chili powder, salt and grated onion. Let that chill a few hours.

DSC04164-001

Red onion : cut, salted, let a while, rinsed.

DSC04167-001

Then carrot, negi leek greens and avocado.

DSC04173-001

Rolled on a sheet of nori. That would need more support than a rice roll, so I’ll use 2 layers of nori next time but that was the last one.
Cut. I’ve eaten them like that, with nothing added, they were very tasty.

DSC04191-001

DSC04216-001

A bear of causa rellena

It’s my version of the Peruvian dish, causa rellena. The principle is a layered cake of mashed potatoes, avocado and some mayonnaise salad (with meat, fish, etc). I think they serve it cold usually. I have no idea actually… As I liked the concept, I made mine.

They use golden potatoes for the color, I had none so I colored my white ones with turmeric, added olive oil and salt too.
My salad is a brunoise of onion, carrot, wasabi greens, in a sauce of tofu, vinegar, mustard, black pepper. All that well drained.

I had only a bear-shaped rice ball shaper to press it, so I got my animal cake. It needed a face…
That makes a delicious salad dish. That could be great in Summer too, but we have cheap avocados right now… I’ll do it again.

Papas rellenas

Papas rellenas peruanas

This month’s Daring Cook Challenge : “¡Me Encanta Perú! – Ceviche and Papas Rellenas”.
It is hosted by Kathlyn of Bake Like a Ninja.
See others’ dish and the recipes there.

This post is the papas rellenas.
Ceviche is here (click or previous post).

Stir-fried ground chicken, olives, dried raisins, aji chili pepper, cumin…


I used only the mashed potato around. I cooked them in a pan and baked (not deep fried).

2 types, with salsa criolla (onion salad).

With potato.

With sweet potato. This is not the normal version but I had no more potatoes in stock. Both were good but I prefered the potato one.

711.6 27.4g 92.7g 27.1g

Ceviche , c’est le Perou…

Ceviche mixto.

This month’s Daring Cook Challenge : “¡Me Encanta Perú! – Ceviche and Papas Rellenas”.
It is hosted by Kathlyn of Bake Like a Ninja.
See others’ dish and the recipes there.

This post is the ceviche.
Papas rellenas are here (click or next post).

I have followed the recipe faithfully. Yes, that happens.

Sweet potato, red onion, lime and aji limo chili pepper.

It’s frozen. Remember, I got a stash of chilis :
post about chilis
Aji limo is the typical one of Peru, ideal for ceviche.

The marinade is made with lime, garlic, onion, salt and a little aji chili.

The shrimps need longer time to get marinated.

The tai fish, less time.

Scallops change of colors in minutes… even the time to take the photos.

The gold of the Incas ? Sides are boiled sweet corn and sweet potato. I had mines hot.
That was a delicious meal. I was in Lima for a while.