AHI CEVICHE WITH CHIPOTLE AIOLI
- 1 lb sushi grade Ahi (cut into ¼ inch pieces)
- 5 limes, juiced
- 1 lemon, juiced
- 1 cucumber, diced
- 1 jalapeno, minced
- 1/2 red onion, diced
- 1 cup cilantro leaves, chopped
- 2 cups cherry tomatoes, quartered
- 1 avocado sliced in thin 1/8 inch slices, for garnish
- 1 cup mayonaise
- 1/2 can chipotle in adobo sauce
- 12 wonton wrappers
- oil for frying
This recipe only has about one hour active time, but you'll want to start about 4 hours ahead so the ceviche can marinate.
Mix Ahi with juice from limes and lemons and let sit for two hours in the refrigerator. Mix in the rest of the ingredients through the cherry tomatoes, put back in the refrigerator and let sit for one hour.
Pulse chipotles in food processor. Add mayonnaise and puree until smooth (if worried about spice, add only ½ can chipotle and add more as needed). Refrigerate aioli until ready to use.
Heat oil to 365F on stovetop in a thick bottomed pan. Fry wontons in oil until crispy and golden on both sides. This is a quick process, don’t walk away or the wontons may burn!
To serve, spoon a generous portion of ceviche on a prepared wonton, add 3 thin slices of avocado and garnish with about ½ teaspoon of spicy aioli.
Serve with 1850 Wine Cellars 2017 Syrah.