Roasted Bell Pepper Causa with Scallops
Recipe type: Appetizer
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 roasted bell pepper
  • 6 medium-sized starchy potatoes (Russet or Idaho)
  • 1 tablespoon aji amarillo paste or to taste (optional)
  • ¼ cup vegetable oil
  • Juice of 3 limes
  • Salt and pepper
  • 1 pound scallops
  • 1 tablespoon finely diced hot pepper
  • Juice of 4 limes
  • 1 tablespoon olive oil
  • 4 slices of wonton dough
  • Vegetable oil for frying
  • 1 avocado
  • 4 hard-boiled quail eggs
  • Balsamic glaze
  1. Process the bell pepper in the blender until it turns into a smooth paste. Reserve.
  2. Scrub the potatoes and cook them in a saucepan with boiling water, for about 25 minutes or until tender. Peel them while hot and pass them through a ricer or mash with a potato masher.
  3. Add the aji amarillo paste, if using, vegetable oil, lime juice and salt to taste. Add the bell pepper paste. Mix well and knead lightly with your hands. Cover with a cloth and let it cool to room temperature.
  4. To prepare the scallops, rinse and dry them well with paper towel. Put in a bowl and combine with the diced hot pepper, lime juice, salt, and pepper. Finally mix in the olive oil. Taste for seasoning and reserve.
  5. Finely slice the wonton dough. Put the vegetable oil in a pan over medium heat. Fry the wonton strands until golden, (about 2 minutes). Transfer to a plate covered in paper towel to drain the oil.
  6. Put a portion of causa in four plates, using a pastry ring. Top with scallops, and then with the fried wonton.
  7. Garnish with avocado, quail eggs, and Balsamic glaze.
  8. Serve immediately.
Recipe by PERU DELIGHTS at