Martin Morales Trout Tiradito Recipe
Inspired by traditional Peruvian flavours, Chef Martin Morales's twist on a zesty and aromatic ceviche would make the perfect start to an dinner party.
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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
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