Potato Causa Filled With Avocado and Shrimp

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“This recipe is adapted from yanuq.com. They suggest serving with a light drizzle of passion fruit syrup.”
2hrs 30mins

Ingredients Nutrition

  • 4 12 lbs potatoes, peeled (yellow, if possible)
  • salt
  • 14 cup lime juice (to taste)
  • 12 cup vegetable oil
  • 12 cup chili, finely chopped (yellow aji)
  • salt
  • pepper
  • 12 cup mayonnaise
  • 2 avocados, peeled, pitted and sliced
  • 2 tablespoons lemon juice
  • 30 shrimp, headed, cooked, peeled, seasoned with salt and pepper
  • 2 tablespoons seafood cocktail sauce
  • 4 ounces white cheese, diced
  • lettuce


  1. Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer.
  2. Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste.
  3. Combine shrimp tails with cocktail sauce, to coat lightly.
  4. Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture.
  5. Spread mayonnaise on top evenly.
  6. Cover with avocado slices.
  7. Season with salt and drops of lemon juice on top.
  8. Cover with remaining potato mixture and press lightly.
  9. Chill.
  10. To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.

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