Martin Morales Trout Tiradito Recipe | olivemagazine

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