BY HOLLY RICHARDSON
Makes 16 canapé sized pieces
Lime Pickled Onions (prepare the day before serving these canapés)
Pre heat your oven to 180C. Grease a mini muffin pan then place one wonton wrapper in each well to form cups. Bake for 8-10 minutes or until golden. Remove and leave to cool.
Remove the skin from the snapper fillets and dice into small cubes (approx 1cm). Place into a bowl with jalapeño, garlic, orange juice, grapefruit juice and half of the lime juice. Season well with salt and cracked black pepper and refrigerate for 15 minutes.
Roughly chop the avocado and place into a blender or food processor with the sour cream and remaining lime juice. Season well with salt and pepper and blend until smooth.
Spoon or pipe the avocado cream into the bottom of each wonton cup then top with ceviche, coriander leaves and a small amount of pickled red onion.
Lime Pickled Onions
Slice the onion into very thin rings (using a mandolin will help with this) and place into a bowl. Sprinkle with 1 tblspn salt and let rest for 15 minutes.
Cover the onions with warm water and leave to sit for another 15 minutes before draining and rinsing.
Add the lime juice, oil and a pinch of salt and mix well. Cover, and leave in the fridge overnight. If you don’t have time to leave them overnight, leave for 2-3 hours minimum before serving. These onions can stay in the fridge for up to 10 days.
* Note: Fresh jalapeños can be found at Coles supermarkets or some fruit shops, add the amount according to your taste! * Try to prepare the ceviche as close as possible to serving time. The acid in the citrus juices will “cook” the fish and if left for too long will change the texture of the fish.
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