CAUSA WITH (SHRIMP AND) AVOCADO
I went looking for aji amarillo after @vinouspleasure’s mention of its availability and finally found it (but elsewhere).
I had boiled potatoes and avocado on hand, recalled a Causa-focused Dish of the Month on Chowhound, and saw this easy recipe (by no less than Madhur Jaffrey, accompanying a lovely article on Peru & potatoes).
My first time working with aji amarillo – what a lovely, fruity flavor! But spicy!
I skipped the shrimp (I was already cooking salmon) and made the potato base and avocado salad topping. Lovely flavors, lovely combination.
My only ding here is a personal one for the potato texture – I found the kneading instruction resulted in an unpleasantly (for me) doughy outcome, so next time I’ll just mix the aji amarillo paste into my normal-way mashed potato. Don’t skip the lime – it made everything sing! I also added a little minced red onion, and I’d use more cilantro next time.
.
Article free link
https://www.nytimes.com/2018/04/16/dining/potatoes-peru-madhur-jaffrey.html
