King Fish Ceviche Tacos 🌮 A taste bud explosion in the best possibly way. So fresh, healthy and delicious. 100% worth all the chopping.Â
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Let's Cook → Video
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Prep: 15 mins | Cook time: 4 mins | Serves: 4-6
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What you will need:
- 12 Wonton wappers
- EVOO Spray
- 1/2 Tbsp Sriracha
- 2 Tbsp Kewpie mayo
- 1 Tbsp Rice wine vinegar
- 1/2 Tbsp Honey
- 1/2 Tbsp Soy sauce
- 150g Kingfish sashimi, sliced into cubes
- 1 Small avocado, sliced into cubes
- 1/2 Mango, sliced into cubes
- 1/2 Cucumber, sliced into cubes
- 1 Tbsp Coriander, finely chopped
- 1 Tbsp Chives, finely chopped
- Juice of 2 limes
- Zest of 1 lime
- A sprinkle of smoked paprika
- Salt and Pepper, to taste
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Method
- Start by preheating your oven to 190°
- Lightly spray both sides of each wonton wrapper with olive oil. Turn a 12 hole muffin pan upside down and place the wonton in between 2 muffin cups to create a taco shell. Repeat with remaining wonton wrappers. This will need to be done in 2 batches
- Bake for 3-4 mins and then remove from the oven and gently shape the taco side upwards before placing them back into the oven for a further 5 mins. Remove and allow to cool
- In a small bowl, add the sriracha, kewpie mayo, rice wine vinegar, honey and soy sauce and stir to combine. Set aside
- In a large bowl, add the kingfish sashimi, avocado, mango, cucumber, coriander, chives, lime juice and lime zest. Add a sprinkle of paprika and some salt and pepper to taste and stir to combine
- Spoon the ceviche mixture into the tacos and drizzle over some sauceÂ
- Serve and enjoy!
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Credit to @coconutandbliss for this recipe!
