Peruvian food: Causa acevichada
Peru is well-known for its delicious traditional food, and we know that one of the highlights of our trip to Peru was definitely enjoying their traditional food.
As with Ecuador, Peru has a privileged location, with Amazon rainforest, Coast, and highlands, resulting in many dishes.
In this article, we want to discuss a tasty Ecuadorian dish, causa acevichada.
What is causa acevichada
A causa is one of the most popular Peruvian appetizers or starters.
The word causa translates as “cause,” but it’s believed to derive from the word kausay, which comes from the indigenous Andean language of Quechua.
In Peru, causa is used for “potatoes” and thus the origin of the name of this dish.
How its made
Causa is a dough made with mashed potato and ají amarillo chili pepper layered with seafood and a slight hint of mayonnaise topped off with a slice of boiled egg.
The original recipe is made with mashed potato dough used in different shapes and presentations for this dish and a layer of shredded fish fillet in the middle.
On this occasion, we had causa acevichada, which is made with crabmeat, and prawns with mayonnaise instead of fish fillet.
What it tastes like
Causa acevichada has a mix of delicious flavors, some from the coastal region, like the seafood, that blend nicely with the mashed potatoes from the Andes of Peru.
How and where to eat causa acevichada
Whether you visit Peru or a restaurant offering Peruvian food, the odds of finding causa acevichada on the menu are rather high. Causa acevichada is one of the popular appetizers in Peruvian gastronomy and definitely one that will allow you to enjoy some of the flavors of the Coastal region of Peru.
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