Preparation

Directions:

Cut the perch fillets in cubes. Place in a bowl with the lemon juice and salt.

Leave marinate over night. On the next day, drain the lemon juice, cut the tomatoes and the onion in cubes and add it to the fish with the coriander. Add Extra Virgin Olive Oil to your taste, salt and pepper.

In another bowl, place the previously pealed avocado with a little bit of chopped onion, coriander, salt and a little bit of lemon juice. Mix until obtaining a dough.

Fry the corn tortillas in Extra Virgin Olive Oil until you have a toast. Once fried, add a layer of guacamole, then the ceviche on top.