- 6 Peruvian yellow potatoes
- 3 tablespoons Yellow Pepper Reduction, recipe follows, plus more for serving
- 2 limes, juiced
- Kosher salt and freshly ground black pepper
- Vegetable oil
- 6 ounces cooked crabmeat
- 2 tablespoons mayonnaise
- 3 pieces cooked jumbo shrimp
- 5 strips roasted bell pepper
- Avocado slices
- 2 pieces cooked shrimp
- 4 slices cooked octopus
- Avocado slices
- Suggested Garnishes:
- Micro greens
- Natural orchid
- Special equipment: makisu bamboo mat
- Yellow Pepper Reduction:
- 2 yellow bell peppers
- 4 tablespoons vegetable oil
- 2 ounces heavy cream, whipped
- Granulated garlic
- Kosher salt
For the causa: In a saucepan, cover the potatoes with cold water and boil until well cooked. Peel off their skin and mash while still hot. Mix the potatoes with 3 tablespoons Yellow Pepper Reduction, lime juice, salt, pepper and a hint of vegetable oil.
For the filling: While letting the potatoes cool, mix the crabmeat with the mayonnaise.
Lay the makisu on a flat table. In the center of the mat, add the mashed potatoes and make a rectangle shape. Add the crabmeat first. Then, add the shrimp and strips of bell peppers in layers. Roll the makisu and shape it well.
Take the potato roll out of the makisu and place in a dish. Cut the roll in 6 or 8 pieces. Then pour the Yellow Pepper Reduction over the top and garnish as desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.Yellow Pepper Reduction:
Bring a pot of water to a boil and add the yellow peppers. Boil until the skin is soft and easy to peel off, about 15 minutes. After peeling, cut the peppers in half and take out the seeds. Place in a blender with the oil, whipped cream, a hint of garlic and salt.
Recipe courtesy of CVI.CHE 105, Miami