Tuna Ceviche Cones
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
39
Spice
65
Sweetness
33
Sourness
37
mins
Prep time (avg)
7.6
Difficulty
Ingredients:
1 cup
Shallot (diced)1 cup
Water Chestnut (chopped)Directions:
1
Special equipment: Metal horns Preheat the oven to 350 degrees F
2
Cut wonton skins on a diagonal
3
Spray skins and metal horns with nonstick spray
4
Roll skins round horn and bake for 5 minutes
5
Dredge the diced shallots in flour and deep-fry in canola oil until crispy
6
Remove the shallots from the pan and put them on a paper towel to remove excess oil
7
Mix tuna with Thai marinade, water chestnuts, basil leaves and crispy fried shallots
8
Using a tablespoon, scoop tuna mixture into wonton cones
9
Dip cones into wasabi topika
10
Serve immediately