Sunday, March 10, 2013

Spicy Tuna & Avocado Ceviche Mini Cups

Whenever I have a feeling of “don’t know what to do, or don’t know where to start” moments, I’d turn into food.   And this feeling happens a lot!............................... sigh!

Just like today, instead of focusing on the more important things that have to be finished with the dateline in two days, I am thinking about cooking. The next thing I knew, I find myself rampaging through the fridge looking for something to make.

I found a beautiful piece of yellowtail tuna (was planning for dinner, supposedly), half of a package of wontons wrappers, and one ripe avocado, took them out, and turned them into these cuties spicy tuna ceviche cups.

I’d like to say…they were…pretty good!

I made these tiny wonton cups by using the small 2-inch size tartlet tins and they came out just perfect. No small tartlet tins, small muffin pan would do it. If the raw tuna is an issue, cook it and mix with the rest of the ingredients. No problems!

Those cups could be made ahead and kept them in a Ziploc. The tuna ceviche can be put together in just under 10 minutes.

These tiny mini cups will make a great party apps!   don't you think?

12 mini wonton cups   ** or use store-bought phyllo mini cups

you will need wonton wrappers and cooking spray

- Preheat the oven to 350’F

- Use the round cookies cutter cut out the wonton skins to round shape

- Press each of wonton skin onto the small tartlet tin by another small tartlet tin to shape the wonton. If you do not have small tartlets tins, you can use mini muffin tins.

- Spray with cooking oil and bake for 8-10 minutes. Be watchful for this since it will get burn very quickly.

 What you need: makes 12 mini cups

1 cup fresh yellowtail tuna, diced into small cubes
1 large avocado, diced into small cubes
1 tbsp. Sriracha hot sauce + for garnish
1 tbsp. Toasted sesame oil
1 tbsp. toasted sesame seeds + for garnish
1 tbsp. light soy sauce
2 tbsp. red wine vinegar
1 tbsp. fresh lime juice
1 clove garlic, finely grated
1 tsp. fresh ginger, finely grated
2 tbsp. cilantro, finely chopped

: combine the entire ingredients into a medium bowl and gently stir to mix well. Let the tuna marinade in the fridge for at least 5 minutes before serving in the mini wonton cups, in which should be served and consumed right away.


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