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Limeña Shrimp Causa
Causa is a cornerstone of Peruvian cooking. Here, Chef Silvio brings us a Lima-style variation, featuring plump roasted shrimp folded into a cooling mix of sour cream and mayo. They’re layered over mashed potatoes blended with ají amarillo—a Peruvian chile prized for its gentle heat and fruity flavor. On the side: creamy avocado purée, a hard-boiled egg, and pickled red onions, ready to be mixed in as you go.
Nutritional facts
Protein
25g
Carbs
42g
Calories
560
Fat
33g
Ingredients
PAIR-Pickling Liquid, Rodriguez S., Pepper, Chile, Aji amarillo, Puree, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Red Onion, Celery, Onion Powder, Garlic Powder, Shrimp, Cilantro, Garlic, Dijon Mustard, Sour Cream, Egg, Sugar, White Pepper, Kosher Salt, Green Peas, Carrots, White Vinegar, Mayonnaise, Yukon Potatoes, Lime Juice, Green Onion, Avocado, Citric Acid
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About Silvio Rodriguez
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
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