Selva Alta/Andean tiradito by Alexander Robles

Ingredients

• 350 mllime juice
• 100 gTropea onion
• 30 gcoriander
• 100 gcelery
• 35 g, peeledfresh ginger
• 100 g (optional)fish stock
• 6 cubesice
• 25 g, driedhibiscus
• 10 g, freshred chillies
• to tastesalt
• 300 g, freshcoriander
• 300 gsunflower oil
• 4rainbow trout fillets
• 150 gfine salt
• 150 gcoarse salt
• 300 gbrown sugar
• 30 gmiso
• 2, zest onlylimes
• 200 gsweet potato
• 200 gred quinoa
• to tastesalt
• to tasteextra-virgin olive oil
• 100 g, already cookedlupini beans

Instructions

1. 1

   Make the leche

   Cut the onion, coriander, celery, ginger, hibiscus and chillies into small pieces. Combine with the lime juice and optional fish stock, then marinate in the fridge for at least 2 hours. Blend at maximum speed with the ice for at least 2 minutes, strain and adjust the salt. Keep chilled.

2. 2

   Blend the oil

   Wash the coriander and set aside three sprigs for the garnish. Blanch the remaining coriander in boiling water, then cool it immediately in iced water. Squeeze it well and pat dry with kitchen paper. Blend thoroughly with the sunflower oil using a hand blender, then strain.

3. 3

   Cure the trout

   Mix the fine salt, coarse salt and brown sugar in a bowl, then rub in the miso and lime zest until evenly distributed. Spread a layer of the mixture in a tray, place the trout fillets on top and leave to cure for at least 30 minutes. Rinse the fillets under running water and pat dry. Lay them on a tray skin-side up, sear the skin with a blowtorch, then slice the fish sashimi-style.

4. 4

   Make the cream

   Blanch the sweet potato in a saucepan of plenty of water. Peel it, blend until smooth with a hand blender and transfer to a piping bag.

5. 5

   Cook the quinoa

   Blanch the red quinoa in boiling water for at least 7 minutes. Leave it to cool, then season with a little salt and extra-virgin olive oil.

6. 6

   Plate the dish

   Arrange the trout sashimi on a flat plate and add the quinoa. Pipe dots of sweet-potato cream around the plate, then spoon the leche over it. Finish with a few drops of coriander oil and coriander leaves.

What is Andean tiradito?

Tiradito is a Peruvian preparation of thinly sliced raw fish served with a citrus-based sauce, often associated with Japanese-Peruvian cooking. This version takes an Andean direction with red quinoa and sweet potato alongside the fish.

The plate works through contrasts: cured trout against tart leche de tigre, soft sweet-potato cream and nutty quinoa. Coriander oil adds a fresh herbal finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2200 calories, 130g protein, 270g carbs, 65g fat.

The quinoa and sweet potato provide most of the carbohydrates, while the trout supplies protein and some fat; the coriander oil and olive oil add further fat. For a more balanced plate, serve it with extra vegetables or salad, and keep any additional oil to a light drizzle.

The leche de tigre

Citrus, onion, celery, ginger, chilli, coriander and hibiscus make a punchy, aromatic base. The long chill allows the flavours to mingle before blending.

Blend with the ice for the full 2 minutes, then strain for a smoother sauce. Add salt gradually at the end, since the fish and quinoa are seasoned separately.

Curing and slicing the trout

The salt-and-sugar mixture seasons and firms the trout, while miso and lime zest add savoury and citrus notes. Spread the cure in an even layer so the fillets have consistent contact.

The recipe calls for at least 30 minutes of curing, followed by a thorough rinse and careful drying. Slice the fish sashimi-style after searing the skin with a blowtorch.

Smooth coriander oil

Blanching the coriander briefly helps keep the oil vivid and herbal. Cooling it straight away in iced water prevents residual heat from cooking the leaves further.

Squeeze and dry the coriander well before blending it with the oil; excess water can make the mixture less clean and harder to strain. Reserve three sprigs before blanching for the final garnish.

Sweet potato and quinoa

The sweet potato is cooked until soft enough to blend into a pipeable cream. If it is not smooth, keep blending before transferring it to the piping bag.

Boil the quinoa for at least 7 minutes, then let it cool before seasoning with salt and olive oil. It should be tender but still distinct enough to provide a little texture on the plate.

Assembling and serving

Arrange the trout, quinoa and sweet-potato dots first, then spoon the leche across the plate so it reaches the fish. Finish with a restrained drizzle of coriander oil and a few reserved leaves.

Serve as soon as the plate is assembled, while the fish is cold and the garnishes still hold their shape. The recipe does not specify a total preparation time; allow for the stated 2-hour marinade and 30-minute cure, as well as preparation and chilling.

Recipe notes & tips

• Prepare the leche first so it has its full 2-hour chill.
• Set aside the three coriander sprigs before blanching the rest.
• Squeeze and dry the blanched coriander thoroughly before blending the oil.
• Rinse the trout well after curing and pat it completely dry.
• Use a piping bag to make neat, evenly spaced dots of sweet-potato cream.
• Keep the leche chilled until you are ready to plate.

Variations

• Adjust the chilli: use less for a gentler sauce or more for extra heat.
• Skip the fish stock: leave it out, as the recipe marks it optional.
• Change the herb oil: use a smaller drizzle for a subtler coriander flavour.
• Add the lupini: include the cooked beans as an additional garnish.
• Serve extra quinoa: increase the grain portion for a more substantial plate.

Common mistakes to avoid

• Uneven curing layer: spread the salt, sugar, miso and zest mixture evenly beneath the fillets.
• Skipping the rinse: rinse the trout under running water after at least 30 minutes, then dry it well.
• Wet coriander: squeeze and blot the leaves before blending to avoid carrying excess water into the oil.
• Overcooking the quinoa: start checking after 7 minutes so it stays distinct rather than turning mushy.
• Warm leche: keep the strained sauce in the fridge until plating.
• Crowded plating: leave space between the trout, quinoa and cream so each element remains visible.

How to store

Keep the leche and coriander oil covered in the fridge and use promptly. Store cooked quinoa and sweet-potato cream separately in sealed containers and use within 2 days; reheat those components gently, but serve the trout cold and freshly prepared rather than reheating it.

Frequently asked questions