Causa Toppings

Causa toppings should be fun, a place where you experiment. Mix and match these layers or make up your own recipes. All of these make one 3-inch molded causa or 3 or 4 mini sushi-style or cut-out causas, depending on their size.

First layer: About ⅓ cup chilled causa base (page 101), any variation (regular, beet, or spinach), to make one 3-inch molded causa, or 3 or 4 sushi-style or mini cut-out causas, depending on their size.

Causa de Pollo con Paltas (Chicken Causa with Avocados)

If you don’t have leftover chicken, poach a few whole chicken breasts and season the broth intensely, as if you are making stock (see page 40). Strain the stock and serve it as a consommé shot with the causa, or make a simple pasta, rice, or noodle soup, and you’ve got an impressive lunch or light dinner.

Second layer: Mash together ½ large avocado with a squeeze of fresh lime juice and a pinch of salt. Stir in ¼ cup finely diced cucumber.

Third layer: Mix together 2 to 3 tablespoons Japanese mayonnaise and ½ teaspoon ají amarillo paste (page 34), or any flavored aioli (page 38). Fold in about ⅓ cup shredded chicken breast and season with salt and black pepper.

Garnish: Crispy Quinoa (page 201) or finely diced cilantro stems (see page 88)

Causa con Atún Picante (Spicy Tuna Causa with Cucumber)

My mom used canned tuna, which you can substitute, to make a tuna sandwich–style causa. But once you have sushi-grade tuna salad, it’s hard to go back.

Second layer: 3 or 4 very thin slices cucumber

Third layer: Mix together a generous ¼ cup finely diced or scraped trimmings from sushi-grade tuna and 1 to 1½ tablespoons Sriracha aioli (page 38).

Garnish: Crispy Quinoa (page 201) or finely diced cilantro stems or tobiko (see page 88)

Causa de Conchas (Scallop Causa with Yuzu Kosho Aioli)

I serve these scallops sushi-style, but quickly blanch them if you’d rather (see page 81), or substitute blanched shrimp.

Second layer: 3 or 4 very thin slices cucumber

Third layer: Mix a generous ¼ cup finely diced scallops (about 2 ounces) with 1 tablespoon yuzu kosho aioli (page 38).

Fourth layer: Finely diced cucumber and a small dollop of yuzu kosho aioli

Garnish: Finely minced cilantro stems (see page 88)

Causa de Tres Colores (Multicolored Vegetable Causa)

Multicolored bases usually get the attention of the kids in the room. They also make very sophisticated-looking causas for parties.

Second layer: 3 or 4 very thin slices cucumber

Third layer: Mash together ½ large avocado with a squeeze of fresh lime juice and a pinch of salt. Stir in ¼ cup finely diced cucumber.

Fourth layer: A chubby slice of burrata cheese or fresh mozzarella

Garnish: Chopped cherry tomatoes and red onions with a drizzle of olive oil