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Ceviche with Wonton Chips
Chef Alexandra Ewald, La Tapa, Cruz Bay, St. John
Adapted by StarChefs

Yield: 4 Servings

For the Ceviche:

  • 1 pound fresh mahi mahi
  • Juice of 5 fresh limes
  • 2 scallions, sliced
  • 2 heads of garlic, chopped
  • Habanera hot sauce to taste
  • Salt and pepper to taste
  • 2 Tablespoons extra virgin olive oil
  • Small bunch fresh cilantro, chopped
  • Micro-greens (optional)

In a large bowl, marinate fish in lime juice until cooked, approximately 1-2 hours. Add scallions, garlic, hot sauce, salt, pepper, and olive oil; toss together until combined. Serve on bed of micro-greens with wonton chips.

For the Wonton Chips:

  • 1 package spring roll wrappers
  • Canola oil
  • Salt and pepper to taste
  • Ground coriander to taste

Cut spring roll wrappers into triangles. Heat canola oil, deep fry triangles. Remove chips to paper towel to drain excess oil. Sprinkle with salt, pepper and ground coriander.

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