Zest's Tuna Ceviche Napoleon

Tuna Ceviche Napoleon

For Ceviche:

6oz. fresh caught yellow fin Tuna-diced small

½ small red onion-diced

3 fresh jalapenos seeded and diced small

1 ripe Hass avocado-diced small

1 pint grape tomatoes-quartered

Zest of 2 limes plus juice

1 teaspoon rice wine vinegar

½ bunch fresh cilantro

Kosher salt and cracked black pepper to taste

2 teaspoons olive oil

For Wontons:

Drop wonton wrappers into hot oil (vegetable or peanut) and fry until golden.  Pull from the oil and place on rack to drain, immediately salt with kosher salt and cool.  Cooked wontons can be stored a few days in a zip top bag.

Dice tuna small and place in plastic zip top bag with juice of 1 lime plus rice wine vinegar and refrigerate until tuna starts to macerate or turn white (about 20 minutes).  Combine all other ingredients and make sure to coat all with lime juice and olive oil to prevent the avocado from browning.  When the tuna is ready, combine with all other ingredients and stack on fried wontons.

Garnish with Thai sweet chili and Sriracha hot sauce-Makes a great starter!

About Ashley and Zest Eat and Drinkery:

Zest Eat and Drinkery executive chef, Ashley Hotchkiss, worked for about five years as a private chef in the Caribbean.  She gets her influence from all over the world. Zest is offers up fresh fish every Friday and prime rib on Wednesday.  They also serve up a variety of other nightly specials. 

Zest is located at 4000 W. Interstate 40.  For reservations, call 806-352-1498.