- ½ cup Vegetable oil, for frying
- 8 Corn tortillas, more if hungry
- 500 g White fish, sliced in to small pieces
- ½ cup Lemon juice
- ½ tsp Salt
- 1/3 cup chopped coriander
- 3 Tomatoes, cored, seeded and finely chopped
- ½ chopped red chilli, finely chopped, use more if you like things hot
- ¼ Red onion, small, finely sliced
- 4 cups Shredded lettuce
- 1 Avocado, sliced into small cubes
- Heat oil in a large saucepan over a medium-high heat. Cook tortillas, one at a time, until crisp then drain on paper towels and sprinkle with salt.
- Combine the fish and lemon juice and leave, covered, in the fridge to marinate for 20 minutes. Mix in salt then gently fold in the coriander, tomato, chilli and red onion.
- Top fried tortillas with lettuce, ceviche and avocado.