Lunch

Causa Roja Stack with Charred Mero & Ají Rojo Emulsion

Name: Causa Roja Stack with Charred Mero & Ají Rojo Emulsion
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1.5 lbs purple potatoes, peeled and quartered; 3 tablespoons ají rojo paste (or roasted red peppers + 1 tsp paprika); 1/4 cup fresh lime juice; 3 tablespoons extra virgin olive oil; 2 (6 oz) mero or grouper fillets, skin-on, patted dry; Sea salt and white pepper to taste; 1/4 cup roasted red peppers (jarred or fresh); 2 tablespoons crème fraîche; 1 tablespoon fish stock or water; Micro greens and ají amarillo oil for garnish

Peru's classic causa gets a refined summer twist: layers of vibrant causa roja (red potato and ají paste terrine) alternate with pan-seared mero (grouper), finished with a silky ají rojo emulsion and micro greens. A dish that honors tradition while celebrating the season's peak.

644cal 41gprotein 64gcarbs 26gfat 20min prep 25min cook 2serves

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