Causa with Fish fillet and Asparagus

Causa, Fish Fillet and Asparagus

Causa is a simple dish, made out of Peruvian Yellow Chili, Potatoes. Traditionally this potato dish is an appetizer made from yellow potatoes and it is served filled with tuna salad. In our variation we have served our version of Causa as a side together with Asparagus for our lightly seasoned Fish fillet.

Causa

Ingredients:
10 Red Potatoes (3 lbs)
4 Yellow Chilis
1/2 Lemon
Sea Salt, Canola Oil

Preparation:
Peal, cook and mash the potatoes. Depending on how hot you want your causa, clean your chilies (leave the veins and seeds if you want to increase the spiciness), blend with a little salt and canola oil (just enough to make it blend) and half a lemon juice. Next, mix the mashed potatoes and the blended chilies adding salt to taste, and oil for moisture, if needed.

Fish Fillet

Ingredients:
5 Tilapia filets
1 teaspoon of oil
Sea salt, ground pepper, lemon


Preparation:
Mix the Salt, Pepper and lemon juice with the oil. Then marinade the Fish for a few minutes to give it some flavor. You may fry or grill your fish.

Peruvian Yellow chilies

This is the first time that we have successfully grown more than two of the Peruvian Yellow chilies. In the past the plants only grew small, gave one or two chilies and then died. With this little bunch we were able to make Causa Rellena, which is a smashed potato salad, filled with tuna, it was delicious. We also made Fish Tacos. In the past we were able to make Ceviche and Lomo saltado with the few yellow chilies we got.


This time we have added drip irrigation to the roots and now on the winter months, we are covering the plant so that the night cold does not kill it.

The seeds we collected are now growing new plants. They are still keep them in pots, and once they are big enough, we'll move them to the garden next to the original one.