Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Causa Limeña (Layered Potato Terrine with Chicken)
A cool, no-cook layered dish of lime-and-aji-spiced mashed potatoes filled with creamy chicken salad, a bright and elegant Peruvian classic.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Mash the boiled potatoes while still warm and mix in the aji amarillo paste, lime juice, and oil until smooth; season with salt and pepper.
- 2
Combine the shredded chicken with mayonnaise and diced celery to make the filling; season to taste.
- 3
Line a loaf pan or mold with plastic wrap and press half the potato mixture into an even layer.
- 4
Spread the chicken filling on top, then cover with the remaining potato mixture, smoothing the surface.
- 5
Chill in the refrigerator for at least 30 minutes to firm up.
- 6
Unmold, slice, and garnish with avocado slices, hard-boiled eggs, and black olives before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving630
Calories
10 g
Protein
51 g
Carbs
45 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Causa is one of Peru's oldest and most iconic dishes, built from mashed yellow potatoes seasoned with aji amarillo and lime, believed to date back centuries and later becoming a symbol of Peruvian resourcefulness. It's served cold, layered like a terrine, and appears at nearly every Peruvian family gathering in some variation.
Listahan note
This version layers a chicken-mayonnaise filling between the seasoned potato rather than the more common tuna or avocado version, finished with classic hard-boiled egg and olive garnish.
Technique cues
- Mashing the potatoes while they're still warm, before mixing in the aji amarillo and lime, is what lets them absorb the seasoning evenly instead of the flavors just sitting on the surface of cooled, firmer potato.
- Chilling the assembled terrine for at least 30 minutes before unmolding is not optional - the potato layer needs that time to firm up enough to hold its shape when sliced, otherwise it collapses.
- Lining the mold with plastic wrap before pressing in the potato is what allows a clean unmold and neat slices, rather than the layered terrine falling apart when it's flipped out.
Kitchen flow
- Parallel prep
- Make the chicken filling while the potatoes boil and cool slightly, so both components are ready to layer at once.
- Make-ahead
- Assemble the full terrine up to a day ahead and keep chilled; causa is traditionally served cold, so this is ideal for do-ahead entertaining.
- Leftover move
- Leftover slices keep well chilled and make a good next-day lunch eaten straight from the fridge.
- Cleanup rhythm
- Line the mold with plastic wrap before you start assembling, so unmolding and cleanup both stay simple.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
yellow potatoes
the terrine's structural base
Purpose: yellow potatoes have the right starch content to mash into a firm, moldable layer once seasoned and chilled, unlike waxier potatoes
Handling: boil until fork-tender, then mash while still warm so the seasoning incorporates smoothly
Adaptation: Yukon gold potatoes are the closest widely available substitute and work almost identically.
aji amarillo paste
what seasons and colors the potato layer
Purpose: this is the ingredient that turns plain mashed potato into causa - its fruity heat and color are the dish's defining characteristic
Handling: mix in while the potatoes are still warm along with the lime juice and oil
Adaptation: a milder yellow chile paste with a touch of achiote for color, though the flavor won't be quite as bright.
limes, juiced
acid balance in the potato layer
Purpose: the acidity cuts through the richness of the oil and mayonnaise filling, keeping the dish from tasting flat or heavy
Handling: juice fresh and mix directly into the warm mashed potato
Adaptation: there's no great substitute for lime's specific brightness, but a mix of lemon juice and a touch of white vinegar comes closest.
cooked, shredded chicken breast
the filling's protein
Purpose: shredded chicken bound with mayonnaise makes a filling substantial enough to hold its shape between the potato layers without being wet
Handling: shred while still warm for easier mixing, then let cool slightly before combining with mayonnaise
Adaptation: canned tuna is actually the more traditional filling in many Peruvian households and works as a direct swap.
avocado
garnish and richness on top
Purpose: sliced avocado is a near-universal causa garnish, its creaminess playing against the tangy potato layer
Handling: slice just before serving so it doesn't brown
Adaptation: there's no real flavor substitute, though a drizzle of good olive oil can add similar richness if avocado isn't available.
Technique notes
- Taste the potato mixture before assembling and adjust the aji amarillo and lime - this is the one chance to season it, since nothing gets cooked further after this point.
- Press the layers firmly and evenly into the mold with the back of a spoon so there are no air pockets that would cause the terrine to crumble when sliced.
- Use a sharp, clean knife wiped between cuts for neat slices, since the potato layer can otherwise smear against the filling.
Ingredient swaps
- Celery-free direction
- Omit the diced celery from the chicken filling and add a bit more mayonnaise or a few chopped capers for texture instead.
- Egg-free direction
- Skip the hard-boiled egg garnish and add extra avocado and olives on top instead.
- Dairy-free direction
- This recipe has no dairy as written; just confirm the mayonnaise used doesn't contain milk-derived additives.
- Weeknight shortcut
- Rotisserie chicken, shredded, skips the step of cooking chicken from scratch for the filling.
Serve alongside
- Salsa criolla
- Extra aji amarillo sauce on the side
- A simple green salad
- Crackers or toasted bread
- Pisco sour
- Chicha morada
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate assembled or sliced causa up to 3 days, tightly wrapped
- Serve cold directly from the fridge; this dish is not meant to be reheated
- Not recommended for freezing; the potato and mayonnaise texture breaks down
Equipment
- Loaf pan or terrine mold
- Plastic wrap for lining
- Potato masher
- Sharp knife for slicing
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