Delectable Peruvian Causa Limeña: A Paleo-Friendly Breakfast Delight
Discover the exquisite taste of our Peruvian Causa Limeña recipe, a Paleo-friendly breakfast perfect for elevating your morning with mouthwatering flavors and textures. This dish combines yellow potatoes, avocado, pink salmon, hard-boiled eggs, black olives, and fresh cilantro in a delightful fusion of Peruvian and European culinary traditions. Enjoy an easy-to-make breakfast that's sure to impress your senses and guests alike!
Allergens
Fish, Eggs, Nuts (in olives)
Ingredients
- 1. 2 lbs yellow potatoes, peeled and boiled 2. 1 cup mashed avocado 3. 1/4 cup freshly squeezed lime juice 4. 1/3 cup mayonnaise 5. Salt and pepper, to taste 6. 1 can (15 oz) cooked and drained pink salmon, flaked 7. 2 hard
- boiled eggs, chopped 8. 1/2 cup black olives, pitted and sliced 9. 2 tbsp fresh cilantro, finely chopped 10. Olive oil, for drizzling
Instructions
- Mash the boiled yellow potatoes until smooth, then mix in the mashed avocado, lime juice, mayonnaise, salt, and pepper. Adjust seasoning to taste.
- Gently fold in the flaked pink salmon, mixing until well combined.
- On a serving plate, spread half of the potato salmon mixture into an even layer.
- Sprinkle chopped hard boiled eggs and sliced black olives on top.
- Spread the remaining potato salmon mixture over the layer of eggs and olives.
- Top with fresh cilantro and a light drizzle of olive oil.
- Serve immediately, and enjoy your culinary adventure!
Chef’s Insight
The combination of flavors and textures in this Causa Limeña recipe is truly a testament to Peru's culinary prowess.
Notes
Be sure to use yellow potatoes for the best texture and color contrast.