📍 Where this dish comes from: Pisac · Pisac Market / Pisac ruins
Discover the history of this region →
Discover the history of this region →
A keto twist on Peru’s iconic causa limeña, this recipe swaps the traditional mashed potato base for a smooth aji amarillo cauliflower mash, layered with creamy avocado and seasoned chicken.
What You’ll Need
Servings: 4 servings
Calories: 190kcal
Ingredients
- 2 cups cauliflower riced and steamed until very tender
- 2 tbsp aji amarillo paste
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 ripe avocado sliced
- 4 oz cooked shredded chicken (or tuna)
- 2 tbsp mayonnaise
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Mash the steamed cauliflower with aji amarillo paste, lime juice, olive oil, and salt until smooth like mashed potato.
- Chill the mixture for 15 minutes to firm up.
- Mix the shredded chicken with mayonnaise.
- Using a small ring mold, layer cauliflower mash, chicken mixture, then avocado slices, finishing with a final layer of cauliflower mash.
- Unmold onto small plates and garnish with cilantro.
Nutrition
Serving: 1serving | Calories: 190kcal | Protein: 9g | Fat: 15g | Fiber: 3g
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Health Benefits
- Cauliflower mash delivers the same creamy texture as potato at a fraction of the carbs.
- Chicken and avocado add protein and healthy fat to keep this bite-sized appetizer satisfying.