El ceviche es el plato bandera de mi país, y no hay peruano que no suspire por este fresco aperitivo. Si se hace en casa y no se lo comen todo, no hay que preocuparse mucho, pues aun se puede aprovechar al día siguiente. Lo único que hay que hacer es freírlo, ya que el pescado crudo y marinado no estará tan fresco y la textura no será tan rica. El ceviche frito es una experiencia bastante distinta que el cebiche fresco, y también es delicioso.
Para esta primavera y verano, una alternativa muy ligera y sabrosa para cualquier comida son estos tacos de lechuga con ceviche frito. Pruébenlos, ¡no se arrepentirán!
1/2
libra pescado blanco de pesca sostenible, cortado en tiras de 1 pulgada
4
limas (en jugo)
1/2
cebolla roja en juliana
1/2
pimiento en juliana
1
cucharadita de ají limo en pasta (opcional)
1
diente ajo molido
1/2
pulgada de jengibre fresco rallado
Sal al gusto
2
cucharadas de perejil picado
2
rabanitos rojos, en rodajas finas
1
aguacate en rodajas finas
8
hojas de lechuga americana o iceberg
1/2
taza de panko o pan rallado
1/2
taza aceite de maní orgánico (o aceite vegetal)
1
batata hervida, pelada y cortada en cubitos
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Instrucciones
1
Mezclar 3/4 jugo de lima, ajo, jengibre, sal, y ají limo. Marinar el pescado en esta mezcla durante 5 minutos.
2
Mezclar el pimiento, la cebolla, sal, perejil, rabanito, aguacate, y 1/4 jugo de lima.
3
Calentar el aceite a fuego medio en una sartén.
4
Extender el panko en 1 plato, y pasar los trozos de pescado por el plato, cubriendo cada uno en panko. Freír hasta que doren (5 minutos aproximadamente), y colocarlos sobre papel toalla, para que se absorba el exceso de aceite.
5
Colocar las hojas de lechuga en cada plato, y rellenar con un poco de la mezcla de cebolla y pimiento (Salsa Criolla).
6
Colocar unos cuantos pedazos de pescado encima de la cebolla, y cubrir con más salsa.
7
Acompañar con batata.
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Consejos de expertos
consejo 1
Se puede usar también lechuga romana, tortillas de maíz para taco, o comer el relleno sobre una ensalada verde.
consejo 2
Otra alternativa es dejar el pescado sin panko, y sin freír, y usar el ceviche fresco como relleno.
consejo 3
Se puede picar el ceviche finamente, y formar pequeñas albóndigas, empanizar y freír.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
El ceviche es el plato bandera de mi país, y no hay peruano que no suspire por este fresco aperitivo. Si se hace en casa y no se lo comen todo, no hay que preocuparse mucho, pues aun se puede aprovechar al día siguiente. Lo único que hay que hacer es freírlo, ya que el pescado crudo y marinado no estará tan fresco y la textura no será tan rica. El ceviche frito es una experiencia bastante distinta que el cebiche fresco, y también es delicioso.
Para esta primavera y verano, una alternativa muy ligera y sabrosa para cualquier comida son estos tacos de lechuga con ceviche frito. Pruébenlos, ¡no se arrepentirán!
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