Appetizer

Crispy Ceviche Wonton Cups with Green Huancaína & Toasted Corn Silk

Name: Crispy Ceviche Wonton Cups with Green Huancaína & Toasted Corn Silk
Prep time: 18 min
Cook time: 16 min
Total time: 34 min
Yield: 4 servings
Ingredients: 8 oz sushi-grade white fish, diced small; 6 large shrimp, diced small; 4 limes, juiced (about ⅔ cup); ½ red onion, thinly diced; 1 jalapeño, seeded and minced; 2 tbsp cilantro, chopped; 2 ají verde chiles, seeded; ½ cup toasted walnuts; 2 oz queso fresco; 2 tbsp heavy cream; 1 garlic clove; 8 wonton wrappers; vegetable oil for frying (3 cups); 1 corn cob or ½ cup corn silk; sea salt, white pepper

Shatterable fried wonton cups filled with ruby-bright ceviche of lime-cured white fish and gulf shrimp, crowned with a verdant huancaína sauce (blended ají verde, toasted walnuts, queso fresco) and a delicate crown of toasted corn silk. An ingenious Peruvian-Asian fusion that showcases autumn's bright citrus.

412cal 28gprotein 18gcarbs 26gfat 18min prep 16min cook 4serves

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