Appetizer

Causa Limeña Tart with Cured Fish & Avocado Mousse

Name: Causa Limeña Tart with Cured Fish & Avocado Mousse
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Ingredients: 8 oz Yukon Gold potatoes, peeled and cut into 1-inch cubes; 8 oz fresh white fish (halibut or sea bass), very thinly sliced or cubed; 2 tablespoons fresh lime juice; 1 tablespoon ají amarillo paste; 2 tablespoons olive oil (divided); 1 ripe avocado; 2 tablespoons whole milk or vegetable broth; ½ small garlic clove, minced; 2 tablespoons fresh cilantro, plus extra for oil; ¼ small red onion, thinly shaved; sea salt and black pepper; fleur de sel for finishing; 1 lime, cut into wedges

A refined take on the Peruvian classic: buttery ají amarillo–spiced potato layers topped with bright-cured white fish, a cloud of avocado mousse, and the sharp pop of cilantro oil. Elegant, fresh, and utterly achievable.

510calper serving 28gprotein 37gcarbs 31gfat 15min prep 8min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this