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Main course · Peruvian

Causa Limena de Camarones (Prawn and Avocado Causa)

40 min Serves 4 ~566 kcal/serving ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 900 g maris piper potatoes, peeled and cubed
  • 400 g cooked tiger prawns
  • 4 tbsp mayonnaise
  • 2 lime, juiced
  • 1 red chilli, finely chopped
  • 1 ripe avocado
  • 3 tbsp extra virgin olive oil

Nutrition (per serving)

Calories
566 kcal
Protein
25.9 g
Carbohydrate
38.3 g
of which sugars
3.1 g
Fat
32.3 g
of which saturates
4.6 g
Fibre
7.6 g
Salt
1.48 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the potatoes in salted water for 15-18 minutes until completely soft, then drain and mash while hot.

  2. 2

    Beat the lime juice, olive oil and red chilli into the mash until smooth, and season well. Leave to cool.

  3. 3

    Chop the prawns and mix with the mayonnaise.

  4. 4

    Press half the mashed potato into a lined loaf tin, spread over the prawn mixture, then top with the remaining potato.

  5. 5

    Chill for 15 minutes, then turn out and serve sliced, topped with the sliced avocado.

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