Home
Recipes
Fish and seafood
Trout tiradito with purple potatoes and amarillo tiger's milk

Trout tiradito

Trout tiradito with purple potatoes and amarillo tiger's milk

Name: Trout tiradito with purple potatoes and amarillo tiger's milk
Total time: 40 min
Yield: Serves 4 as a starter
Cuisine: Peruvian
Ingredients: 250g purple (heritage) potatoes peeled and chopped; 2 tsp amaranth seeds; 320g skinless sushi-grade trout thinly sliced; 30g trout or salmon caviar; purple basil or coriander leaves to serve; a pinch aji panca or regular chilli flakes to serve; a large chunk ginger roughly chopped; 4 cloves garlic halved; a small bunch coriander roughly chopped; 8 limes juiced; 1 tsp fine salt; 2-4 tbsp amarillo chilli sauce

Published: November 1, 2016 at 1:59 PM

Save recipe

Serves 4 as a starter

Easy

Total time: 40 mins

plus cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Kick start your dinner party the right way with Chef Martin Morales's vibrant twist on a zesty and aromatic ceviche which takes inspiration from traditional Peruvian flavours

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this trout tiradito, then check out our Peruvian scallops, Peruvian stew, pisco sour and more Peruvian recipes.

*This recipe is gluten-free according to industry standards

Ocado.com stocks purple potatoes but if you can’t get hold of them regular will work just as well. Amaranth is available in the healthy aisle and in health food shops.

Ingredients

Nutrition

250g purple (heritage) potatoes

peeled and chopped
2 tsp amaranth seeds
320g skinless sushi-grade trout

thinly sliced
30g trout or salmon caviar
purple basil or coriander leaves

to serve
a pinch aji panca or regular chilli flakes

to serve

AMARILLO TIGER'S MILK

a large chunk ginger

roughly chopped
4 cloves garlic

halved
a small bunch coriander

roughly chopped
8 limes

juiced
1 tsp fine salt
2-4 tbsp amarillo chilli sauce

Nutrition: per serving

kcal187

low
fat6.2g
saturates1.3g
carbs12.3g
sugars1.9g
fibre1.4g
protein19.7g
salt2.1g

Method

step 1

Boil the potatoes until very tender, drain well, mash to a smooth purée and leave to cool. Shape the mashed potato into a sausage in clingfilm, to create a cylinder shape and chill.
step 2

Heat the amaranth seeds in a dry hot pan and heat until they start to open, and smell toasted.
step 3

For the tiger’s milk, add the ginger, garlic, coriander and lime juice into a bowl. Stir, then leave to infuse for 5 minutes. Strain the mixture through a sieve, discarding the solids. Add the salt and the chilli sauce and mix until it becomes a glossy sauce. Taste to ensure the balance of flavour is correct then set aside.
step 4

Cut the chilled potato into discs, remove the clingfilm and divide between 4 plates. Add the trout slices and put the caviar on top of the potato. Pour the tiger’s milk onto the dish and sprinkle over the toasted amaranth seeds, herbs and a few chilli flakes, to serve.

Cook's note: At Casita Andina the chefs use PK Peruvian Kitchen amarillo chilli sauce, but Encona has a version, which is available from Waitrose.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue