Bring <quantity>4<unit>cups</unit></quantity> of water to a boil over high heat and add <quantity>3<unit>tbsp</unit></quantity> of salt. Whisk to dissolve the salt

Transfer the brine to a tray and refrigerate until cold

Finely chop the stems from <quantity>½<unit>bunch</unit></quantity> of parsley

Finely chop <quantity>¼</quantity> of a red chili

Finely chop <quantity>2<unit>tbsp</unit></quantity> of pickled ginger. Transfer the chopped ingredients to the food processor

Peel and small dice <quantity>1</quantity> small onion

Transfer to the food processor and add <quantity>1<unit>tsp</unit></quantity> of sugar and salt to taste

Blend to obtain a paste

Add some ice cubes and blend until crushed

Add the juice of <quantity>2</quantity> limes

Blend to combine

Add <quantity>2</quantity> rainbow trout fillets to the chilled brine and let it rest for 10m

Slice <quantity>1</quantity> watermelon radish using a mandoline

Make a radial cut on the slices and place them in cold water

Slice <quantity>1</quantity> radish using a mandoline and cut the slices into thin sticks

Thinly slice the rest of the red chili

Remove the trout fillets from the brine and pat them dry. Run the knife along the skin to remove it. Trim the edges

Make <quantity>½<unit>cm</unit></quantity> thick slices

Plate the fish slices in the middle of the dish

Add the sauce to the sides

Decorate with the watermelon radish

Add some radish sticks and slices of red chili

Finish with puffed quinoa to taste. The trout tiradito is ready

Enjoy this beautiful and fresh dish!