- 4 or 6 mullet
- 2 avocados
- 3 persimmons
- 2 tomatoes
- 1 lime
- 1 chili (optional)
- Clean and fillet the mullet, removing the scales.
- Peel the persimmons and dice into small cubes. Do the same with the avocados. Mix both with some lime juice to prevent discoloring. Season and add the chopped chili and basil leaves.
- Quickly fry mullets, first on the skin side and then on the flesh side.