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 jalapeño, minced
- 5/8 red onion, diced
- 1 cup cilantro leaves, chopped
- 2 cups cherry tomatoes, quartered
- 1 avocado sliced in thin 1/8 inch slices, for garnish
- 2 cups mayonaise
- 1 small can of chipotle in adobo sauce
- 12 wonton wrappers
- oil for frying
Mix Ahi with juice from limes and lemons and let sit for two hours in the refrigerator. Mix in the rest of the ingredients, 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 365ºF on stovetop in 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!
For Serving
To build this appetizer, 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.
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