Causa Limeña with Shrimp Salad Taught by Chef Arnaldo Castillo

I am so excited to finally have a Peruvian class! This one will be taught by Chef Arnaldo Castillo, of La Chingana in Atlanta. La Chingana is a Peruvian tasting menu pop-up that pops up a few times a month. In September, Eater Atlanta included La Chingana in their list of The 15 Hottest New Restuarants in Atlanta Right Now. Chef Arnaldo is from Peru, and he has lived in Atlanta since he was a young child. He has worked under chefs Sean Brock and Hugh Acheson. Now he is focusing full-time on La Chingana and hopefully soon he can turn it into his dream restaurant. We will be making Causa Limeña with Shrimp Salad. Think of it as a Peruvian Potato salad. Once you know the basics you can adapt it based on what you have or what is in season. The recipe can be adapted for Vegetarians and Vegans. Time to start looking for purple potatoes! Aji Amarillo: Doña Isabel, Inca’s Food, or any organic brands you might find at Whole Foods will work. You will need one jar (7 to 8 ounces) for class. Special Equipment Needed: Potato Ricer (but you can use a fork, masher, or your hands) Large plastic or metal bowl Small casserole pan (for family style serving — chef will also demo plating a single serving) Ingredients: (exact quantities will be sent within 24 hours of purchasing the class) Yukon gold potatoes Purple potatoes (if available, if not use more yukon gold potatoes) Ripe avocado Tomatoes Cherry radishes Parsley Limes Mayo (preferably Duke’s) Vegans: Use a vegan mayo Shrimp (21-25ct or jumbo, fresh or frozen work) (can substitute poached chicken, or canned tuna, or really any other protein) Vegetarians: Replace shrimp with more tomato and avocado, or roast favorite veggies to add to the causa Aji amarillo Salt