Crispy Wonton Cups with Lime Ceviche

Appetizer | Makes 12 pieces

These delicate, crispy wonton vessels hold a vibrant lime ceviche that's practically a tribute to your Number 3—bright, tart, and alive with fresh herbs and habanero heat. The cooling cucumber notes echo in crispy vegetable garnishes, while the floral complexity of elderflower finds its mirror in the ceviche's subtle herb layers. Each bite is textural contrast and flavor complexity wrapped into one elegant, handheld moment.

Ingredients

• 12 wonton wrappers
• 1 pound sushi-grade white fish, diced small
• 4 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1 habanero pepper, minced
• 1/4 red onion, minced
• 1/4 English cucumber, minced
• 1 tablespoon olive oil
• Sea salt and white pepper
• Oil for frying wontons

Instructions

1. Heat oil in a small pot to 350°F.
2. Fry wonton wrappers one at a time in a ladle until crispy; drain on paper towels.
3. Combine diced fish, cilantro, mint, habanero, red onion, and cucumber in a bowl.
4. Whisk lime juice with olive oil; pour over fish mixture.
5. Let ceviche marinate 15-20 minutes (no more, as citrus will over-cook fish).
6. Season ceviche with salt and white pepper just before serving.
7. Spoon ceviche into crispy wonton cups.
8. Serve immediately while wonton cups are still crispy.