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Ahi Ceviche with Chipotle Aioli

Ahi Ceviche with Chipotle Aioli
Recipe Date:
September 20, 2019
Serving Size:
Cook Time:
Imperial (US)
Combine the tuna with the lime juice mixture just before serving to maintain the bright red color of the fish--a must-do if you like tuna rare.
  • 1 lb sushi grade Ahi (cut into 1/4 inch pieces
  • 1 lemon, juiced
  • 1 cucumber, diced
  • 1 avocado, sliced in think 1/8 inch slices, for garnish
  • 1/2 cup red onion, diced
  • 5 limes, juiced
  • 1 cup cilantro leaves, chopped
  • 2 cups cherry tomatoes, quartered
  • 1 jalapeƱo, minced
  • Aioli Ingredients
  • 2 cups mayonnaise
  • 1 small can chipotle in adobo sauce
Mix Ahi with juice from limes and lemons and let sit for two hours in the refrigerator. Mix in the rest of the ingredients put back in the refrigerator and let sit for one hour.
Pulse chipotles in food processor. Add mayonnaise and puree until smooth (if worried about spice, add only ½ can chipotle and add more as needed). Refrigerate aioli until ready to use
Oil for frying:
Heat oil to 365F on the stovetop in a thick bottomed pan. Fry wontons in oil until crispy and golden on both sides. This is a quick process, don’t walk away or the wontons may burn!
For Serving:
To build, spoon a generous portion of ceviche on a prepared wonton, add three thin slices of avocado and garnish with about ½ teaspoon of spicy aioli.