Fish fingers with Zambos Ceviche

Zambos Ceviche
30 minutes


  • 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


  • 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.