Fish Fingers with Zambos Ceviche

Fish Fingers with Zambos Ceviche

3 December, 2020

 3.5/5

Zambos

Medium

INGREDIENTS

2 pounds of cooked fish fillet
½ chopped onion
½ cup of chopped cilantro
3 tablespoons lemon juice salt and pepper to taste
1 cup of flour
2 beaten eggs
2 cups finely crushed Zambos Ceviche
Oil for frying

PROCESS

Shred the cooked fish into a bowl with a fork.
Onions, coriander, lemon juice, salt and pepper. Add to the bowl with the fish and mix to form a paste.
Form the fish fingers and pass through flour, egg and Zambos mashs. Then fry and serve.
You can also accompany them with a tartar sauce or enjoy with an omelette and lemon.

Estimated Time: 30 Minutes

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