A light and refreshing seafood cocktail, this ceviche is loaded with fresh fish and citrus and ready in minutes.
Ingredients
- 16 wonton wrappers
- 2 tablespoons olive oil
- 3 tablespoons sesame seeds
- 2 pounds fresh saltwater fish that is in season, such as halibut or sea bass
- 1 cup lemon juice
- ½ cup orange juice
- ½ cup lime juice
- Zest of 1–2 lemons
- ¼ cup chopped cilantro
- ½ cup finely chopped shallot
- 1–2 tablespoons chopped jalapeño peppers
- 1-inch piece of ginger, peeled and grated
- ¼ cup extra-virgin olive oil
- Pinch of dry mustard
- 1–2 Persian cucumbers, halved and thinly sliced
- ½ jicama, peeled and ¼-inch dice
- 1 avocado, finely chopped
Instructions
Cut the wonton squares in half to make 2 triangles. Arrange the wonton triangles on a parchment-lined baking sheet. Brush lightly with olive oil on 1 side. Sprinkle lightly with sesame seeds and salt.
Bake until golden, about 6 minutes. Remove wontons from oven and let cool on a rack. If you don’t have time to make the wonton crisps, tortilla chips are a good alternative.
In a bowl large enough to accommodate all of the fish, whisk the citrus juices, zest, cilantro, shallots, jalapeño peppers, ginger and olive oil until mixture becomes opaque and is emulsified. Adjust the seasonings to taste.
Carefully and gently dice the fish into ¼-inch dice. Toss fish with marinade and let rest for no less than 15 minutes and no more than 30–45 minutes. The citrus juices will “cook” the fish; the longer you leave the fish in the juice mixture, the more it will be cooked and not raw.
Meanwhile, prepare the Persian cucumbers, jicama and avocado.
Just before serving, toss the Persian cucumbers and jicama in with the ceviche. Place the mixture on the wonton crisps and garnish with avocado and a sprinkle of flaky sea salt.
