Causa - Peruvian chilli and potato cake with crab Recipe

Method

• ETAPE 1

  Peel and cut the potatoes into large chunks. Cook the potatoes in salted water until tender. When the potatoes are cooked, drain and then mash with a potato masher or ricer.

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  Boil the eggs for 9 minutes. Allow to cool. Peel and then finely grate the eggs.

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  Slice the avocados. Squeeze over some lemon juice to prevent the avocado from dsicolouring.

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  Juice the limes.

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  Slice the shallots and garlic. Heat frying pan with a tablespoon of oil and cook the shallots until golden, add the garlic and cook for a further minute. Add the chilli paste and then blend this mixture until you have a paste.

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  Put the mashed potatoes in a bowl and slowly add the remaining oil, lime juice and chili paste. Check the seasoning.

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  For the crab dressing:

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  Peel the tomatoes and remove the seeds. Peel and finely dice the chilli, shallot and garlic. Place these ingredients into a food processor with the olive oil and sherry vinegar and blitz to a puree. Mix this with the crab

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  To serve:

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  Put a metal ring in the middle of the plate and start filling it with a layer of potato then avocado, potato, then crab and then potato and finish with a layer of avocado and grated eggs.