Home » Vault » Causa de Pulpa de Cangrejo de Ancon Cause of Ancon Crab Pulp
Causa de Pulpa de Cangrejo de Ancon Cause of Ancon Crab Pulp
La causa es una de las entradas más emblemáticas de la cocina peruana. Consiste en un suave y sabroso puré de papa amarilla, sazonado con ají amarillo, limón y aceite, que sirve como base para diversos rellenos. En esta versión, la coronamos con una ensalada fresca y cremosa de pulpa de cangrejo, mezclada con una base de mayonesa, cebolla, ají amarillo, culantro y un toque marino de yuyo. Se sirve fría y se decora con palta y una salsa de ají, creando un bocado perfecto que combina la suavidad de la papa, la cremosidad del relleno y la frescura de sus ingredientes. ["Causa" is one of the most emblematic dishes of Peruvian cuisine. It consists of a soft and tasty yellow potato puree, seasoned with yellow chili, lemon, and oil, which serves as a base for various fillings. In this version, we top it with a fresh and creamy crab meat salad, mixed with a base of mayonnaise, onion, yellow chili, cilantro, and a touch of seaweed. It is served cold and decorated with avocado and a chili sauce, creating a perfect bite that combines the softness of the potato, the creaminess of the filling, and the freshness of its ingredients.]
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