- 1/2 pound white fish from sustainable fishery, in 2 cm strips
- 4 limes (juice)
- 1/2 red onion, cut into julienne
- 1/2 pepper, cut into julienne
- 1 teaspoon of limo pepper, paste (optional)
- 1 garlic clove, smashed
- 1/2 inch fresh ginger, grated
- Salt to taste
- 2 tablespoons chopped parsley
- 2 red radishes, in thin slices
- 1 avocado, in thin slices
- 8 leaves of iceberg lettuce
- 1/2 cup panko
- 1/2 cup organic peanut oil (or vegetable oil)
- 1 sweet potato, boiled, peeled and diced
- Mix 3/4 lime juice, garlic, ginger, salt and limo pepper. Marinate the fish in this mixture for 5 minutes.
- Mix pepper, onion, salt, parsley, radish, avocado and 1/4 lime juice.
- Heat the oil on a skillet at medium heat.
- Put the panko on a plate and place the pieces of fish to cover them with panko. Fry them until golden brown (about 5 minutes) and put them on a paper towel to drain excess oil.
- Place the lettuce leaves on each plate, and fill them with a bit of the onion and pepper mixture (salsa criolla).
- Place some pieces of fish on the onion and cover them with more sauce.
- Complement with sweet potato.
- You can also use Romaine lettuce, corn tortillas for tacos or eat the filling on green salad.
- Another alternative is to leave the fish without panko and without frying it and use the fresh ceviche as filling.
- You can finely chop the ceviche and form small balls, coat them with panko and fry.
Source: Click Here