Warm trout tiradito with ají amarillo corn cream and huacatay green oil

Name: Warm trout tiradito with ají amarillo corn cream and huacatay green oil
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz skinless trout fillet; 2 cups corn kernels; 3 oz ají amarillo pepper, seeded; 1 medium / 1 cup thinly sliced red onion; 4 cloves garlic; 6 tbsp lime; 1 packed cup fresh huacatay; 1/2 cup loosely packed fresh cilantro; 6 tbsp vegetable oil; 3/4 cup evaporated milk; 1 cup vegetable broth or water; 1/2 cup toasted cancha corn; 10.5 oz sweet potato; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 tsp ground cumin; 2 tsp sugar

An original Peruvian-inspired dish featuring lightly seared trout fillets over a silky ají amarillo corn cream, finished with huacatay green oil, pickled onion, and crunchy toasted corn. It carries the freshness of tiradito with the gentle warmth of a light main course.

30 minPrep

25 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g skinless trout fillet (cut thinly sliced gruesas or porciones small)
300 g corn kernels (if possible choclo peruano)
80 g ají amarillo pepper, seeded (fresh or pasta espesa equivalente)
150 g red onion (the mitad for encurtir and the mitad for the cream)
12 g garlic (divided)
90 ml lime (juice fresh, divided)
20 g fresh huacatay (solo leaves tiernas)
10 g fresh cilantro (for the aceite verde)
90 ml vegetable oil (divided)
180 ml evaporated milk (for the cream)
240 ml vegetable broth or water (for the cream)
60 g toasted cancha corn (for terminar)
300 g sweet potato (pelado and diced small)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground, divided)
1 g ground cumin (for the trucha and the cream)
8 g sugar (for encurtir the onion)

Nutrition facts

per serving

412 kcal

Calories

31 g

Protein

26 g

Carbs

20 g

Fat

4 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Thinly slice 75 g (about 1/2 cup) of the red onion. Combine it in a bowl with 45 ml (3 tbsp) lime juice, sugar, and 2 g (about 1/3 tsp) salt. Gently massage and let it pickle for 15 minutes.
2
2. Place the sweet potato in a small pot with enough water to cover and a pinch of salt. Cook over medium heat for 10 to 12 minutes until tender but not falling apart. Drain and keep warm.
3
3. For the corn cream, heat 30 ml (2 tbsp) vegetable oil in a skillet or saucepan over medium heat. Sauté the remaining 75 g red onion, chopped, and 2 chopped garlic cloves for 3 to 4 minutes. Add 60 g (about 2 oz) ají amarillo in strips and the cumin; cook 2 minutes more.
4
4. Add the corn kernels and the vegetable broth or water. Cook over medium heat for 8 minutes until the corn is tender. Stir in the evaporated milk, 3 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook 2 more minutes without rapidly boiling.
5
5. Blend the corn mixture until very smooth. For a finer texture, strain it through a sieve. Keep the cream warm over very low heat.
6
6. For the green oil, quickly blanch the huacatay and cilantro: dip them in boiling water for 10 seconds, then transfer to cold water. Drain well. Blend with 45 ml (3 tbsp) vegetable oil, 1 garlic clove, a pinch of salt, and 15 ml (1 tbsp) lime juice until thick and bright green. Set aside.
7
7. Season the trout with 3 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, and the remaining finely chopped ají amarillo. Heat 15 ml (1 tbsp) vegetable oil in a nonstick skillet over medium-high heat. Sear the trout for 30 to 45 seconds per side so it stays juicy. Safe internal temperature should reach 145°F / 63°C.
8
8. If desired, warm the cancha in a dry skillet over medium heat for 1 minute, stirring constantly to refresh its crunch.
9
9. To serve, spoon the warm corn cream into shallow bowls. Arrange the seared trout on top. Add the cooked sweet potato, drained pickled onion, cancha, and a few spoonfuls of huacatay green oil.
10
10. Finish with drops of the remaining lime juice and serve immediately, keeping the contrast between the warm cream, juicy trout, and the fresh crunchy garnishes.

Chef tips

For a more elegant presentation, slice the trout into thick sashimi-like pieces and sear only one side; this keeps the texture delicate. If the corn cream becomes too thick, loosen it with a few spoonfuls of hot broth.

Substitutions

You can replace trout with salmon or fresh bonito. If huacatay is unavailable, use a mix of basil and mint, though the flavor will be less traditionally Peruvian. Evaporated milk can be replaced with light cream for a richer version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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