Causa Cangrejo from Chef Diego Oka of La Mar by Gastón Acurio
serves two to four
Ingredients
Beet causa:
1 lb Idaho potatoes
salt to taste
2 Tbsp canola oil
4 Tbsp beet purée
2 Tbsp lime juice
Filling:
1/2 c crabmeat
2 Tbsp lime juice
3 Tbsp mayonnaise
salt to taste
Avocado aïoli:
1 avocado, diced
2 Tbsp lime juice
2 Tbsp olive oil
3 Tbsp mayonnaise
salt to taste
Avocado tartare:
1 avocado, diced
2 Tbsp mayonnaise
1 Tbsp lime juice
Garnish:
1 cherry tomato
1 fried kale leaf
1 quail egg
huancaina sauce (store-bought)
Method
For the beet causa: Boil potatoes. Mash well, then mix with salt and oil. Chill, then mix with beet purée and lime juice.
For the filling: In a small bowl, mix the crabmeat, lime juice, and mayonnaise. Add salt to taste.
For the avocado aïoli: Add avocado, lime juice, olive oil, and mayonnaise to a small bowl. Add to a blender and blend until smooth. Season to taste with salt.
For the avocado tartare: Mix together the avocado, mayonnaise, and lime juice.
To serve: Mix the beet causa and filling together. Top with tartare, drizzle with aïoli, and garnish with cherry tomato, fried kale leaf, quail egg, and huancaina sauce, if desired.