Comforting Peruvian Causa Pie
If you love lasagna, moussaka, or cottage pie, discover another delicious layered meat-and-veg dish to add to your regular rotation. Chef Walther starts with a rich base of fluffy mashed potatoes, then gently folds in aji Amarillo chile paste, giving the dish its signature sunny color and heat. Next comes a luscious layer of guacamole for richness, then all-breast-meat Chicken Salad swirled with creamy mayonnaise and studded with crisp celery. The crowning touch: briny Kalamata olives, hard-cooked egg, and a garnish of sweet roasted red pepper. Bring it all together with the accompanying Huancaina Sauce—a traditional Peruvian blend of queso fresco, onions, and aji Amarillo—and enjoy classic Peruvian comfort food at its finest.
Nutritional facts
Protein
36g
Carbs
38g
Calories
670kcal
Fat
42g
Ingredients
Veg, Pepper, Aji amarillo, Seedless, Cracker, Water, Canola and Olive Oil Blend, Carrots, Red Onion, Plum Tomato, Canned Roasted Red Peppers, Celery, Evaporated Milk, Black Pepper, Garlic, Kalamata Olives, Dijon Mustard, Egg, Potato, Onion, Kosher Salt, Queso Fresco, Cotija Cheese, Mayonnaise, Lime Juice, Chicken Breast, Avocado, Italian Parsley
Contains milk, eggs, wheat, soybeans.
Reviews
4.3
Based on 174 reviews
Love the texture and presentation. Seems a bit salty.
Chit · 08/14/25
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About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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