Fish Fingers with Zambos Ceviche

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

Preparation

1. 1

   Step 1: Shred the cooked fish into a bowl with a fork.

2. 2

   Step 2: Add onions, coriander, lemon juice, salt and pepper to the bowl with the fish and mix to form a paste.

3. 3

   Step 3: Form the fish fingers and pass through flour, egg and Zambos crumbs. Fry and serve.

4. 4

   Step 4: You can also accompany them with a tartar sauce or enjoy with an omelette and lemon.