Ingredients
Scale
- 4 whole cleaned trout, scaled and gutted (about 1.2 kg total)
- 30 ml lime juice (2 tablespoons)
- 20 g garlic, minced or blended (4 cloves)
- 8 g salt (1½ teaspoons)
- 3 g ground black pepper (½ teaspoon)
- 3 g ground cumin (½ teaspoon)
- 5 g dried oregano (1 teaspoon)
- 120 g all-purpose flour (1 cup)
- 750 ml vegetable oil for frying (3 cups)
- 700 g boiled yellow potatoes or native potatoes
- 4 medium ears of corn, boiled and cut in half
- 150 g red onion, thinly sliced (1 medium onion)
- 120 g tomato, cut into wedges (1 large tomato)
- 30 ml lime juice for the salad (2 tablespoons)
- 15 g fresh cilantro, chopped (3 tablespoons)
- 3 g salt for the salad (½ teaspoon)
- 80 g rocoto sauce or Peruvian ground chile (⅓ cup), for serving