Andina twice now, and it was one of those dishes that the first bite made me feel giddy with excitement. I may even have bounced in my chair a little bit. I'm not saying my recipe is that fantabulous. They make a fancy crab salad and top it with ahi tuna ceviche. And a crunchy fried shrimp. Mine ain't so costive, but it does cure the jones.
about a pound of yellow potatoes
1/2 cup small cooked shrimp
a generous tablespoon of finely diced celery
the same amount of diced bell pepper, I had yellow, but red would look better
1 teaspoon minced cilantro
1 teaspoon finely minced onion
juice of 1/2 a lime
1/4 teaspoon ground cumin
pinch of turmeric for color
1 tablespoon mayo
olive oil- use the good stuff, something you could just eat with bread
dash of cayenne pepper
avocadoes for serving
Boil the potatoes in salted water until they're tender, then drain them and slip off the skins while they're still warm. Mash them slightly, then mix in the juice of 1/4 of a lime, about 2 tablespoons of olive oil, the turmeric and a pinch of salt. They should come out to a creamy texture a little softer than play-doh. Cover and refrigerate while you make up the rest of the stuff.
You could just leave the shrimp whole, but I sliced mine up a bit. Mix all the remaining ingredients except avocadoes and olives to make the shrimp salad. Put the shrimp mix in the bottom of a small (about 2 cup) dish, arrange some olives over it, and layer on the potato mix. Press down firmly, refrigerate until thoroughly chilled. Try not to mangle it if you want to unmold it and serve it all fancy-lookin. The avocadoes are traditional, aparently. Most of the recipes I looked up called for them either in or with the causa. Also, I think the potatoes themselves are supposed to be a little spicy. Next time.
I used to work with a guy from Peru. It seems I should have asked him about peruvian food when I had a chance.