• Dan Evans

Peruvian Causa with vegan ceviche

Updated: May 11



Tools & time

Chef rings, or ramekins

1 hour


Ingredients (serves 2)

Causa

Potatoes, maris piper or any type that mashes well

1x large Avocado

100g Ricotta

50g Feta

Saffron (as much as you can afford!)

Turmeric, until you like the colour

The juice of half a lemon

A big glug of olive oil

40g Butter

Whole Milk


Ceviche

1x small red onion

1x handful of pitted green olives

1x large tomato

a good handful of chopped parsley

Method

  1. Chop the onion into thin rings (2mm ish)

  2. Salt really well and place in a bowl and cover with lemon juice, set aside

  3. Peel the spuds and put into cold really well salted water. Cook until tender and mashable

  4. Peel the avocado and trim off some edge pieces that will be used for decoration later. Mash the rest in a bowl with plenty of salt and lemon juice

  5. Chop the feta into tiny chunks, mix into the ricotta with some milk to loosen it, although feta is salty, you'll likely need to add more to this. Set aside

  6. When the potatoes are cooked, drain and mash them. Add olive oil, butter, salt, milk, turmeric, saffron and lemon. You want a nice smooth mix here, a bit more fluid that you'd serve with a roast but not runny enough to pour

  7. To assemble place a square of non-stick down, then the chef ring on top. Spoon in the mash and smooth out, add the avocado, then the cheese mix, then another layer of avocado and finish with more potato. Put in the fridge to chill until you are ready to serve

  8. Finish the cerviche but draining the onions, then adding all the other ingredients. Taste and season as required.

  9. To serve, flip the chef rings onto a plate and peel off the non-stick. Place the slices of avo on top. Arrange tortilla chips and spoon cerviche on top. Garnish with limes and black pepper


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