Trucha del Lago Titicaca al Ajillo (Garlic & Lemon Lake Trout) – Authentic Bolivia Recipe
Crisp-skinned Titicaca trout pan-seared in fragrant golden garlic oil and bright lemon.
- Country of Origin
- 🇧🇴 Bolivia (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Rainbow trout fillets, Boiled Andean potatoes, Tomato-onion salad, Lots of sliced garlic, Fresh lemon juice
Ingredients for Trucha del Lago Titicaca al Ajillo (Garlic & Lemon Lake Trout) (4 Servings)
- 1.25 lbs (or 2.5 cups) rainbow trout fillets, prepped into bite-sized pieces
- 1.5 cups boiled Andean potatoes, washed and trimmed
- 1 cup tomato-onion salad
- 1 medium onion and 3 cloves garlic, finely minced with lots of sliced garlic
- 1.5 tbsp traditional Bolivia seasoning (fresh lemon juice, flat-leaf parsley, cumin)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and lots of sliced garlic for 2–3 minutes until softened and fragrant.
- Add rainbow trout fillets and boiled Andean potatoes along with fresh lemon juice, flat-leaf parsley, cumin, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with tomato-onion salad and serve straight from the skillet.