Tilapia Ceviche on Crispy Wontons
adapted from this recipe
Ingredients:
1. 2 avocados
2. 1 medium tomato
3. 1 lime
4. Habañeros finely chopped (we used 6 because we like it that spicy, but unless you like it pipin’ hot, maybe just use 1)
5. 1 small red onion finely chopped
6. 1 package of wonton wrappers
7. 1 tbsp sesame oil
8. 1 pound of sashimi grade tilapia
9. 2 tbsp rice vinegar
10. 1/2 tbsp fish sauce (can do without it if you don’t have any)
11. 1 bunch of chopped cilantro
12. Salt to taste
Directions:
Chop up the avocados, tomato, habañeros, onion, tilapia, and cilantro and toss together (note the finely chopped items in the ingredients list). Continue to add in the rice vinegar and fish sauce, and mix well. Sprinkle with salt (about 1/2 tsp – 1 tsp should do it) and squeeze the lime juice on top. Mix, cover, and refrigerate for at least 30 minutes.
Set the oven to 350 degrees F and lightly brush each side of the wonton with sesame oil, and then lay each piece separately onto a baking sheet. Watch the wontons carefully as they can burn pretty fast, but generally it takes about 4-8 minutes (depending on your oven) to get them crispy. Once they turn a nice golden brown, take them out of the oven and allow them to cool. Top your wontons with the tilapia ceviche and enjoy!
When we want a sushi night, but don’t really want to dish out the money, this is what we do. Tilapia is so much cheaper than salmon sashimi, which is our fave, and most definitely cheaper than getting sushi for take away. It’s Ben’s favorite way to eat raw tilapia (this is my favorite way to eat it as I just substitute the tuna with the tilapia). We probably put a little more habañeros than the average person because we like things spicy, but 1 should do it, or if you can’t hack spice, just lightly sprinkle some red pepper flakes. The habañero tastes so good here because it’s a pepper that has a sort of spicy sweet thing going on and we love it! I’m pretty sure we’re probably going to eat some version of this on Friday night. It’s just so good and quick to make, plus it’s perfect to eat while we relax and watch a movie in bed! If you like sushi, I’m almost sure you’ll like this too!
Anything with avacado and I’m in!
j
Looks delicious!
Just spent the last thirty minutes perusing your blog….love your creativity, your family is beautiful and i am so encouraged by your faith and how seems to shape your day to day life. thanks for sharing!
This looks delicious! Ruby, or anyone else… where to buy sashimi grade tilapia in SoCal? Love the idea of serving on the baked wonton wrappers. I’m going to do this when I make tuna poke again!
I go to Marukai or 99ranch. You could even find sushi grade tilapia in the frozen section of 99 ranch. It’s great to have in the freezer and take out when you need a sushi fix.
going to have to pin this to “YUM” thanks Ruby!!!! i love quick and yummy – family friendly is a plus <3
And here I have a pack of wonton wrappers that I had no idea what to do with. So, thanks! haha We’re always up for ceviche. This reminds me of the way we eat ours here–ceviche on tostadas, with avocado slices on top.
Love it! Your version of my recipe looks and sounds twice as delicious as mine was, and your photography is beautiful!
Elaine – Try Japanese supermarkets, like Marukai, Mitsuwa, or Nijiya Market (I’m in Los Angeles, and I’ve gone to all three to buy sashimi). 🙂
mmmm that looks so good!
Just made these today (that other time up there ended up not doing them and the wrappers expired :/), sans fish sauce and sub coconut oil for sesame–they were delicious! I did slice our tilapia very thin because that’s how my husband prefers it. No habaneros because I can’t tolerate them, so my husband just adds them on the side. I did add a little sriracha. Very yummy. We liked the baked wonton wrappers so much, as well, we are already thinking of what other things to try them out with.