Stones with Criollita and mayocilantro – 55000 Recipes. Passion for food


Stones with Criollita and mayocilantro

Learn how to prepare this easy and simple recipe left to us by the restaurant Ceviche (Madrid)


  • Tostones @Goya
  • Creole
  • 3 limes
  • 1 red onion
  • coriander
  • Sol
  • For the coriander sauce mayonnaise
  • 150 g of mayonnaise
  • 15 g of coriander
  • Salt to taste


For Criollita

  1. Cut red onions into feathers using a mandolin.
  2. Also, in another bowl, mix the onion, salt, lime juice and coriander leaves.

For mayosilantro sauce

  1. 150 grams of mayonnaise
  2. 15 grams of coriander
  3. Salt to taste
  4. Using a food processor, mix everything at maximum speed for 1 minute.

About the stones

  1. Heat the oil to 180 ° C. Using pliers, carefully place the sliced ​​bananas in the hot oil for about 3 to 4 minutes or until golden brown and crispy.
  2. Remove the stones from the hot oil and place them on absorbent paper towels.


  1. Place the pebbles on a serving plate and sprinkle them evenly with salt.
  2. We bathe delicately with our mayo-coriander sauce and along with a good touch of cryolite.


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