Ceviche with Crispy Wontons

Ceviche with Crispy Wontons recipe - The Cooks Pantry


Matt Sinclair


2 – 4 people


  • 1 medium sized Amberjack fillet
  • 2/3 cup lime juice
  • Pinch of salt
  • ½ Lebanese cucumber deseeded, finely chopped
  • ½ golden shallot, finely chopped
  • ½ long red chilli, finely chopped
  • 2 Tbsp. coriander stem, finely chopped
  • Kaffir Lime leaves, chiffonade (see note)
  • 10 wonton skins
  • Vegetable oil for frying
  • Coriander leaves (to garnish)


  • Remove any dark areas or bloodlines from the fillet and dice into 1 cm cubes. Combine in a bowl with cucumber, chili, kaffir, salt, coriander stem, shallot and mix to combine
  • Before serving dress with lime juice and taste, adjusting with salt if necessary. Feel free to add extra chilli – this would be my preference!
  • Heat oil to 190C in a small pan or fryer and fry wonton skins until puffed and golden.
  • Garnish ceviche with coriander leaves and kaffir lime, and crispy wontons on the side.

** Note – To chiffonade, cut the stem out of the kaffir lime leaves, stack them together and roll them up tightly. Using a sharp knife, finely slice them into very thin ribbons.

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