If Ceviche's signature, er, ceviche has left you hankering after more Peruvian cuisine, you're in luck: founder Martin Morales will be putting his spin on the Andean eating establishments known as 'picanterias' with his latest venture Casita Andina. The lineup on the menu will feature dishes sangrecita on Toast: blood sausage, peanuts, mint, red pepper, garlic, onions; sea bass, rocoto chili tiger’s milk, avocado cream, shallots; and Peruvian stews.  

It's due to launch soon, but if you can't wait till then, try this recipe at home. 

Ingredients

  • 80g trout fillet
  • 40ml amarillo tiger’s milk
  • 3 nasturtium leaves
  • 2 amaranth seeds
  • 15g purple (heritage) potatoes, boiled and mashed
  • 15g trout roe

For the amarillo tiger’s milk


  • A small piece of fresh ginger, cut in half
  • 1 garlic clove, cut in half

  • 4 sprigs of coriander

  • Juice of 4 limes

  • 1⁄4 teaspoon of salt

  • 2 teaspoons of PK Peruvian Kitchen Amarillo Chilli Sauce

Method

  1.  For the tiger’s nilk, add the fresh ginger, garlic, coriander and lime juice into a bowl. Stir then leave to infuse for 5 minutes, then strain the mixture through a sieve. Add the salt and the chilli paste and mix thoroughly, tasting to ensure the balance of flavours are correct and then set aside.
  2. Boil the potatoes and mash into a smooth puree and leave to cool. Mould the mashed potato into a cylinder shape and cut into discs.
  3. Prepare the amaranth seeds by placing in a hot pan and heat until they open.
  4. To serve place the trout fillets and potato discs on a serving plate. Place the trout roe on the potato. Then pour the tiger’s milk generously on the dish and sprinkle the amaranth seeds.
  5. Garnish with the nasturtium leaves and serve immediately.

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