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A Peruvian recipe for Causa de Mariscos made with Sriracha Mayo.

Causa de Mariscos - Peruvian Style Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    20 mins

Other/ Fusion Fusion Seafood Vegetable Eggs Appetizer Lunch Dinner Less Than 60 mins

Causa is one of the most iconic Peruvian recipes. This refreshing layered mashed potato dish comes with a creamy and spicy filling made with Sriracha Mayo!

 

There are several different varieties of Peruvian causa, which is a cold layered favorite with a mashed potato component and a creamy salad component. The mashed potato is typically seasoned with aji amarillo, a chili native to Peru, while the filling can range in varieties. This version, Causa de Mariscos, features a tuna salad filling with Lee Kum Kee Sriracha Mayo adding an extra kick of heat. 

 

Once both components are prepared, you can opt to make a larger version, typically in the shape of a cake, or individual layered stacks that are great on their own. What's not negotiable is plenty of vibrant and colorful decorations on top - boiled eggs, avocado, and even more Sriracha Mayo are all common accoutrements!

What You Will Need

Ingredients

  • 2 lbs. Yukon gold potatoes, peeled and cut into chunks
  • 2 (5 oz.) cans tuna, drained
  • 2 Tbsp. finely diced red onion
  • 2 Tbsp. chopped cilantro, plus more for garnish
  • 1 avocado, sliced
  • 2 hard-boiled eggs, sliced
  • 1 red chili, thinly sliced

Seasoning

  • ½ tsp. salt
  • 2 Tbsp. lime juice
  • 1 Tbsp. vegetable oil
  • ⅓ cup aji amarillo paste
  • ¼ cup Lee Kum Kee Sriracha Mayo, plus more for drizzling

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and mash until smooth. Mix with lime juice, oil, salt, and aji amarillo paste until a smooth, vibrant yellow potato base forms. Let cool slightly.

  2. In a bowl, combine tuna, Lee Kum Kee Sriracha Mayo, red onion, and cilantro. Mix until evenly coated.

  3. Using a ring mold, press a layer of the potato mixture into the bottom. Add a layer of the spicy tuna mixture, then top with another thin layer of potato.

  4. Gently remove the mold and repeat to form individual stacks.

  5. Drizzle with more Sriracha Mayo and top each causa with avocado slices, hard-boiled egg, and red chili and cilantro. Serve chilled or at room temperature.

     

    Find more tasty ways to use Sriracha Mayo on our recipes page! 

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