Five easy Peruvian recipes that will make you discover the ancient culinary tradition of Peru

Peruvian cuisine is slowly getting into international gastronomy. A true fusion of different cultures that connects exotic fruits, spices and herbs from the Amazon forest to oriental flavors and products. A mix of history, contrasting flavors, citrus, and spices that’s conquering even the most refined palates of starred chefs.

ENTREE. Causa Rallena 

Causa Rallena, one of the best peruvian recipes

Causa Rallena, one of the best peruvian recipes

Causa rellena is a typical Peruvian dish. It can be served either as an appetizer or as a main course, accompanied by a fresh salad. It has to be served cold and, for this reason, it is particularly suitable for hot summer days. You will need just a few easily available ingredients and, if you can not find the “aji” (chili local), you can safely replace it with regular chili.


1 kg of potatoes

250 grams of drained tuna

1 avocado

3 boiled eggs

20 cherry tomatoes

1 red onion

2 ajis

4 limes

1/2 cup oil

mayonnaise q.s.

salt q.s.

Causa Rallena, one of the best peruvian recipes

Causa Rallena, one of the best peruvian recipes


Take the potatoes, wash them and boil them in salted water.

When cooked, mash them.

Take the limes and squeeze them, putting the juice to one side.

Hard boil the eggs and remove their shells.

Take the avocado, peel it and cut it into fine pieces. Sprinkle them with a little lime juice to stop them from darkening/blackening.

Cook the aji in boiling water until they are soft. Whisk and put to one side. If you do not have these, take two chilies, diced red onion, salt and oil until you no longer have a soft mixture.

Divide the mixture into three parts. Compact the first portion down into a medium sized round tin, or, if you prefer, you can make “individual portions”.

Put tuna flakes ”over compacted potato”. Add another layer of compacted potato.

Put boiled egg and avocado pieces “over compacted potato”- keeping some for decorative purposes.

Top with compacted potato. Garnish with remaining egg and avocado slices and refrigerate for at the least three hours.

Prior to serving, garnish with mayonnaise.

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