Ingredients Jump to Instructions ↓

  1. Causa a la Limena

  2. 1/4 cup finely chopped onion

  3. 4-5 fresh hot red peppers

  4. 1/2 cup lemon juice

  5. 3 medium onions, cut into slices

  6. 1/8 teaspoon cayenne pepper

  7. 1/2 cup white vinegar

  8. salt

  9. freshly ground pepper

  10. lettuce leaves

  11. 3 lb. boiling potatoes, peeled and halved

  12. 1/2 lb. Spanish fresh cheese (or feta)

  13. 1-1/2 cups olive oil

  14. 4 tbsp.

  15. 1 lb. sweet potatoes, peeled and cut into black olives (calamata preferred)

  16. 2 ears of corn

  17. 2 lb. striped bass fillets, cut into 2 pieces

  18. flour

  19. 3 hard-boiled eggs

  20. 1 lb. cassava (yucca) root, peeled and cut into 6 slices

  21. In a small bowl, combine the finely chopped onion, lemon juice,

  22. cayenne pepper, and salt and pepper to taste. Add a seeded and finely chopped fresh hot red or green pepper to the chopped onion

  23. mix. Set aside. Cook the potatoes in salted water until they are

  24. tender, but not mushy. Drain well and mash. Add 1 cup of the olive

  25. oil to the onion and lemon juice. Pour this dressing over the

  26. potatoes, mixing thoroughly. Make a mound of the potatoes in the

  27. center of a large round platter and keep warm, not hot.

  28. Boil the sweet potatoes and cassava in salted water for 20 minutes,

  29. or until tender. Drain and keep warm. Drop the corn into a large

  30. saucepan of boiling salted water and boil for 5 minutes. Cut each ear into 4 or 5 slices and put with the other vegetables.

  31. Season the flour with salt and pepper. Dredge the fish pieces in

  32. the seasoned flour, shaking to remove the excess. In a skillet heat

  33. the 4 tablespoons of olive oil and fry the pieces of fish until

  34. they are golden brown on both sides, about 3-4 minutes. Drain on

  35. paper towels and keep warm.

  36. Cut the peppers into 1/8-inch strips and put, with the sliced onions,

  37. into a saucepan of boiling water. Blanch for a few minutes then

  38. drain well. Add the remaining 1/2 cup of olive oil, the vinegar,

  39. and salt and pepper to taste. Bring to a boil over a low heat and cook, covered for 2 or 3 minutes.

  40. Hardboil 3 eggs and cut them in halves lengthwise. Pour the onion

  41. and pepper mixture over the potatoes.

  42. To serve, cut the mound into squares and place on lettuce leaves

  43. on individual plates. Place a fish fillet, slice of corn, slice of

  44. sweet potato, and a piece of cassava around the potatoes. Place an

  45. egg slice, a black olive, and a slice of cheese on top of the

  46. potatoes.


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