Martin Morales serves up his stunning purple potato causa recipe with a tuna tartare coated in vibrant, delicious rocoto tiger's milk (the acidic, fragrant liquid used to marinate most Peruvian ceviche). This recipe is taken from Andina: The Heart of Peruvian Food by Martin Morales, published by Quadrille. Photography by David Loftus.
Causa puno – purple potato, tuna and rocoto pepper causa