Chef Bill Fuller stopped by Pittsburgh Today Live to show off another great recipe today!

Causa Limeña


  • 3 # Yellow Peruvian potatoes (Yukon Gold can substitute)
  • ½ C. Extra virgin olive oil
  • Juice of 3-4 limes
  • 3 Tbsp. Aji amarillo pepper paste
  • Salt and pepper
  • 2 # Poached, chilled shrimp
  • Spicy Sauce
  • 1 Tbsp. Chopped cilantro
  • 2 ea. Ripe avocados
  • Juice of 1 lime
  • 2 ea. Hardboiled eggs, peeled and quartered
  • Sliced Spanish olives
  • Cilantro sprigs
  • Pico di Gallo

1. Peel and cook potatoes in salted water.
2. While warm, run through fine blade of food mill.
3. Season potatoes with olive oil, lime juice, aji amarillo paste, and salt and pepper.
4. Slice shrimp. Toss with Spicy Sauce and cilantro. Reserve.
5. Peel, de-seed, and slice avocado. Dress with lime juice and reserve.
6. Lightly oil the inside of a casserole or individual molds. Place a layer of the mashed potatoes inside. Top with shrimp mixture. Top with sliced avocado.
7. Add remaining mashed potatoes and press. Place in refrigerator to chill.
8. When cold, unmold onto plate. Top with eggs, olives, and cilantro sprigs. Dress with Pico di Gallo.
Spicy Sauce
¾ C. Sour Cream
¼ C. Kewpie Mayonnaise (available at Asian markets)
2 Tbs. Sriracha (available at Asian markets)
Zest and juice 2 limes
1 tsp. Chipotle powder
1 tsp. Cayenne
1 Tbs Sambal Olek (available at Asian markets)
Salt and pepper to taste
1. Whisk together all ingredients.

Pico di Gallo

  • 1 C. Diced ripe Roma tomatoes
  • 1-2 cloves Garlic, chopped
  • Juice of 1 lime
  • 1 Tbs. Extra virgin olive oil
  • Salt and pepper to taste
  • ¼ C Cilantro, Chopped

1. Combine all ingredients