Tuna Ceviche Cones Recipe

Name: Tuna Ceviche Cones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wonton skins; Nonstick vegetable spray; 1 cup diced shallots; All-purpose flour; Canola oil; 2 cups chopped fresh sushi grade tuna; 1 cup secret Thai marinade mixture soy sauce, sesame oil hoisin, chili paste, ginger and garlic; 1 cup chopped water chestnuts; 6 basil leaves, chopped; Wasabi Topika (Tobiko); Metal horns

Servings: persons

Wonton skins
Nonstick vegetable spray
1 cup diced shallots
All-purpose flour
Canola oil
2 cups chopped fresh sushi grade tuna
1 cup secret Thai marinade mixture soy sauce, sesame oil hoisin, chili paste, ginger and garlic
1 cup chopped water chestnuts
6 basil leaves, chopped
Wasabi Topika (Tobiko)
Metal horns

1
Preheat the oven to 350 degrees F.
2
Cut wonton skins on a diagonal.
3
Spray skins and metal horns with nonstick spray.
4
Roll skins round horn and bake for 5 minutes.
5
Dredge the diced shallots in flour and deep-fry in canola oil until crispy.
6
Remove the shallots from the pan and put them on a paper towel to remove excess oil.
7
Mix tuna with Thai marinade, water chestnuts, basil leaves and crispy fried shallots.
8
Using a tablespoon, scoop tuna mixture into wonton cones.
9
Dip cones into wasabi topika.
10
Serve immediately.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Wonton skins, Nonstick vegetable spray, 1 cup diced shallots, All-purpose flour, and more.

Yes, Tuna Ceviche Cones falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Ceviche Cones

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