Sardine Ceviche Coxinha Cones

1.In a medium bowl, combine the cleaned sardine fillets with lime juice, red onion, jalapeño, cilantro, salt, and black pepper. Mix well and let marinate for at least 30 minutes in the refrigerator.

2.While the ceviche marinates, prepare the coxinha dough. In a saucepan, combine water, chicken or vegetable broth, and butter. Bring to a boil over medium heat.

3.Once boiling, add the flour, cornmeal, baking powder, salt, and black pepper all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2-3 minutes.

4.Remove the dough from the heat and let it cool slightly. Once cool enough to handle, knead the dough on a lightly floured surface until smooth, about 2 minutes.

5.Divide the dough into small balls, about the size of a golf ball. Flatten each ball into a disc and place a spoonful of the marinated sardine ceviche in the center. Add a few pieces of diced avocado on top of the ceviche.

6.Carefully fold the edges of the dough over the filling to form a cone shape, pinching to seal tightly. Repeat with the remaining dough and filling.

7.In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

8.Dip each coxinha cone in the beaten egg, then carefully place in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.