Olive Magazine
Trout tiradito

Trout tiradito with purple potatoes and amarillo tiger's milk

Published: November 1, 2016 at 1:59 pm
  • Preparation and cooking time
    • Total time
    • plus cooling
  • Easy
  • Serves 4 as a starter

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
low inkcal187

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.


  • 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


  • 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?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content