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Lettuce Tacos with Fried Ceviche

Name: Lettuce Tacos with Fried Ceviche
Prep time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Latin American
Ingredients: 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

Prep 20 min
Total 40 min
Ingredients 15
Servings 8

Ceviche is my country’s insignia dish and there is no Peruvian who would not long for this fresh entrée. If it is prepared at home and some is leftover, you don’t have to worry because you can still eat it the next day. You just need to fry it since raw and marinated fish would lose its freshness and its texture would not be so rich. Fried ceviche is a quite different experience from fresh ceviche, but it’s equally delicious. These lettuce tacos with fried ceviche are a very light and tasty alternative for any meal. Try them; you will not regret it!

Ingredients

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

Directions

1

Mix 3/4 lime juice, garlic, ginger, salt and limo pepper. Marinate the fish in this mixture for 5 minutes.
2

Mix pepper, onion, salt, parsley, radish, avocado and 1/4 lime juice.
3

Heat the oil on a skillet at medium heat.
4

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.
5

Place the lettuce leaves on each plate, and fill them with a bit of the onion and pepper mixture (salsa criolla).
6

Place some pieces of fish on the onion and cover them with more sauce.
7

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.

No nutrition information available for this recipe

Ceviche is my country’s insignia dish and there is no Peruvian who would not long for this fresh entrée. If it is prepared at home and some is leftover, you don’t have to worry because you can still eat it the next day. You just need to fry it since raw and marinated fish would lose its freshness and its texture would not be so rich. Fried ceviche is a quite different experience from fresh ceviche, but it’s equally delicious. These lettuce tacos with fried ceviche are a very light and tasty alternative for any meal. Try them; you will not regret it!