Tio Lucho’s Causa Limeña & Shrimp Salad Recipe

This story first appeared within the weekly newspaper Facet Dish. Subscribe on sidedisatlanta.com,

Genuine Peruvian delicacies is right here in Atlanta—and you can also make it at dwelling.

Tio Lucho opened earlier this summer season, helmed by chef Arnaldo Castillo and restaurateur Howard Sue of La Chingana, a Peruvian pop-up. The restaurant serves genuine Peruvian delicacies, impressed by Castillo’s time rising up within the cities of Lima and Piura.

Tio Lucho’s total menu is value writing dwelling about, however right now Castillo is sharing a recipe for Causa Limena with Shrimp Salad. In line with Castillo, the trigger (which is Spanish for “purpose”) is a wartime Peruvian creation. Whereas the lads have been preventing, the ladies stayed at dwelling and made this dish to help their trigger. In the present day, casa is one in all Peru’s most iconic dishes. Tio Lucho’s makes three variations of the dish: a “Southern-style” hen salad model, a seasonal vegetarian model, and a tuna model with Nikkei (Peruvian/Japanese) flavors.

See full recipe under. A observe from the chef: “Consider it as Peruvian potato salad, you can also make infinite substitutions and use any variety of seasonal substances to make your individual model. That is your template.”

A photograph of Tio Lucho’s Tuna Trigger, photographed by Bailey Garrot.

Kausa Limena and Shrimp Salad


1# Yukon Gold Potatoes
1# purple potatoes (if out there)
2 every ripe avocado
5 tomatoes
3-5 cherry radishes
1 bunch parsley
5 limes
1-2 cups mayo (ideally Duke’s)
1/2# Shrimp (21-25ct or jumbo, recent or frozen work)
1 jar aji amarillo
salt to style

*Vegetarian: Change mayo with a vegetarian or vegan-friendly possibility. Change the shrimp with extra tomatoes and avocado, or roast favourite greens so as to add to the trigger.

*Particular gear wanted: Potato ricer (can substitute with arms or forks, or masher), giant plastic or metallic bowl, small casserole pan (for family-style serving).


  1. Wash and wash the potatoes, put in a medium pot, fill with water, add salt
  2. Convey the potatoes to a boil and test for doneness with a skewer or fork.
  3. Let the potatoes cool to room temperature
  4. Whereas the potatoes are cooling, begin in your shrimp salad, wash/peele/open your shrimp
  5. Boil a small pot of water. Add about 1 tablespoon of salt and your favourite dry herbs like bay leaves or oregano to boost the flavour of the water.
  6. With water boiling, add shrimp and prepare dinner for about 2 minutes. You’re in search of a translucent shade and an image for the shrimp. When the shrimp is over-cooked, it shrivels and turns into mushy.
  7. Cool the shrimp to room temperature. Lower into bite-sized items and put in a mixing bowl.
  8. Add your favourite mayo (duke obvi) a bit of salt and lime juice to the bowl and blend properly. Add some aji amarillo paste for taste and warmth. Begin with 1/2 tsp.
  9. Roughly chop your parsley. You solely want the leaves, not the underside stem.
  10. Add a pinch of chopped parsley to your shrimp salad and blend properly. Preserve apart within the fridge.
  11. Take your chilly potatoes and peel them complete. Utilizing your rice, mash all of the potatoes till you will have a easy texture. Combine lime juice, aji amarillo, salt and mayo (begin with 1 cup) till you will have a well-seasoned mash. If you’re utilizing completely different coloured potatoes, you may press and blend them or set them apart for presentation functions. Cancel.
  12. Time to brighten! Take your tomatoes and quarter them. Lower off the pulp and maintain the meat. Protect, minimize and peel your avocados. Lower into bite-sized parts and reserve. Very fastidiously minimize your radishes into cash. Reserve in some water so they do not dry out.
  13. In a small casserole, grease it with a bit of oil (canola, grapeseed, olive) after which add the potato mash and press it down till you cowl the underside of the pan. Make sure to reserve some potatoes for the highest layer.
  14. On high of the primary layer of potatoes, put your avocado and make a layer, season it with salt, add your tomato and make a layer, season with salt. Add some chopped parsley liberally.
  15. Cowl the entire thing together with your final layer of potato mash.
  16. Seize your shrimp salad or roasted greens and high the explanation to make one other layer. Garnish together with your radishes and sprinkle with chopped parsley to complete.
  17. Scoop and serve. If making particular person plates, mash potatoes and roll right into a ball. Place it within the middle of the plate and roll it evenly on the plate and spherical the sides. Construct your layers till you are completed. A hoop mildew will assist with execution.

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