Tuna Ceviche with Avocado and Mango on Crispy Wonton

Ingredients :
For Ceviche:

• 8 oz sushi-grade tuna, ¼” dice
• 3 tbsp fresh lime juice
• 1 tbsp orange juice
• 1 tsp grated ginger
• ½ tsp honey
• ½ jalapeño, seeded & minced
• ¼ cup diced mango (¼”)
• 2 tbsp red onion, finely diced
• 2 tbsp cilantro, chopped
• ½ tsp sea salt

For Assembly:

• 24 wonton wrappers
• 1 tbsp sesame oil (for brushing)
• 1 ripe avocado, thinly sliced
• Black sesame seeds
• Micro cilantro & edible flowers
• Lime wedges & chili slices (garnish)

Instructions:

1. Marinate Tuna: Combine tuna with lime juice, orange juice, ginger, honey, and salt. Gently fold in jalapeño, mango, red onion and cilantro. Chill 15 minutes (no longer than 30 mins).
2. Make Wonton Chips: Preheat oven to 375°F. Brush wontons with sesame oil, cut into circles using a 2″ cutter, and bake on parchment 6-8 mins until golden. Cool completely.
3. Assemble: Top each crisp wonton with:

• 1 slice avocado
• 1 tsp tuna mixture (drained slightly)
• Garnish with black sesame, micro cilantro

1. Serve Immediately on slate platter with lime wedges and chili slices.