Make trout tiradito from Martin Morales' Casita Andina

Name: Make trout tiradito from Martin Morales' Casita Andina
Prep time: 5 min
Total time: 10 min
Yield: Serves 1
Ingredients: 80g trout fillet40ml amarillo tiger’s milk3 nasturtium leaves2 amaranth seeds15g purple (heritage) potatoes, boiled and mashed15g trout roeFor the amarillo tiger’s milk A small piece of fresh ginger, cut in half1 garlic clove, cut in half 4 sprigs of coriander Juice of 4 limes 1⁄4 teaspoon of salt 2 teaspoons of PK Peruvian Kitchen Amarillo Chilli Sauce

Martin Morales of Ceviche has made his next move: he's opening Casita Andina, a picanteria inspired by the cuisine of the Andes. This recipe will give you a sneak peek at what to expect from the menu

Published: Thursday 4th August 2016

Fish

Serves 1

Preparation time 5 mins

Cooking time 5 mins

If Ceviche's signature, er, ceviche has left you hankering after more Peruvian cuisine, you're in luck: founder Martin Morales will be putting his spin on the Andean eating establishments known as 'picanterias' with his latest venture Casita Andina. The lineup on the menu will feature dishes sangrecita on Toast: blood sausage, peanuts, mint, red pepper, garlic, onions; sea bass, rocoto chili tiger’s milk, avocado cream, shallots; and Peruvian stews.

It's due to launch soon, but if you can't wait till then, try this recipe at home.

Ingredients

80g trout fillet
40ml amarillo tiger’s milk
3 nasturtium leaves
2 amaranth seeds
15g purple (heritage) potatoes, boiled and mashed
15g trout roe

For the amarillo tiger’s milk 

A small piece of fresh ginger, cut in half
1 garlic clove, cut in half 
4 sprigs of coriander 
Juice of 4 limes 
1⁄4 teaspoon of salt 
2 teaspoons of PK Peruvian Kitchen Amarillo Chilli Sauce

Method

For the tiger’s nilk, add the fresh ginger, garlic, coriander and lime juice into a bowl. Stir then leave to infuse for 5 minutes, then strain the mixture through a sieve. Add the salt and the chilli paste and mix thoroughly, tasting to ensure the balance of flavours are correct and then set aside.
Boil the potatoes and mash into a smooth puree and leave to cool. Mould the mashed potato into a cylinder shape and cut into discs.
Prepare the amaranth seeds by placing in a hot pan and heat until they open.
To serve place the trout fillets and potato discs on a serving plate. Place the trout roe on the potato. Then pour the tiger’s milk generously on the dish and sprinkle the amaranth seeds.
Garnish with the nasturtium leaves and serve immediately.

andinalondon.com