Causa roll with Peruvian Avocado Ceviche
Cover an 11x17-inch baking sheet with plastic wrap, brush with
1 teaspoon of olive oil, and spread the mashed potatoes onto the sheet in a 3/4-inch layer. Set aside.
In a medium bowl, mix the fish, avocado, onion, cilantro, chopped pepper, ginger, lime juice, and remaining teaspoon of olive oil. Season with salt and pepper and allow to rest for 15 minutes. Drain, discarding any accumulated liquid, and spread over the mashed potatoes, leaving a 1 ¼-inch border on all sides. Lift up the plastic wrap on one side and roll up the causa carefully, jellyroll style.
Transfer the roll to a serving platter, and garnish the top with the avocado and hardboiled egg. Serve with the sweet potatoes and corn as side dishes.
Difficulty level: high
2 teaspoons olive oil, divided
4 pounds mashed potatoes (see the causa rellena recipe, page 62) ¾ pound sea bass, tilapia, or other white-flesh fish, cut into small cubes
2 Peruvian avocados, pitted, peeled, and cubed
1 medium red onion, peeled and finely chopped
2 teaspoons cilantro, rinsed and finely chopped
1 teaspoon finely chopped rocoto chili pepper (or other mild to semi-hot red pepper, such as red serrano)
1 teaspoon grated fresh ginger ¼ cup lime juice Salt and pepper
2 Peruvian avocados, pitted, peeled, and sliced, for garnish
2 hardboiled eggs, peeled and quartered, for garnish
3 medium white- or yellow-flesh sweet potatoes, baked
until medium soft, peeled, and sliced
1 cup cooked fresh or frozen corn kernels