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Savory Cones

Serves16
IngredientsSeafood, Vegetables, Beans, Bread, Fruits
Day PartDinner
Menu PartSide Dish
Cuisine TypeMexican
Savory Cones

This clever presentation of snapper seviche puts it into cones fashioned from corn tortillas. Served with a garlicky bean puree and salsa this dish is bursting with flavor.

Ingredients

8 6-in. blue and yellow corn tortillas
Oil, as needed for frying
1 19-oz. can white beans, drained and mashed
4 cloves roasted garlic
1 tbsp. fresh sage, chopped
3 plum tomatoes, diced
1⁄4 cup red onion, diced
2 tbsp. cilantro, chopped
3⁄4 lb. snapper fillet
1⁄2 cup lime juice
1 tbsp. jalapeño, seeded, minced
3⁄4 cup mango, diced
 

Steps

1. Heat oil in fryer. Halve tortillas, and fold to create a cone. Secure, or hold together with tongs, and fry until golden; drain.

2. Skin snapper; cut into 3⁄4-in. cubes. Toss with lime juice, and marinate for 30 min, until flesh turns opaque. Add jalapeño and mango; toss; reserve.

3. Puree beans, garlic and sage; reserve. In a bowl, combine tomatoes, onion and cilantro.

4. Fill half the cones with snapper seviche, and half with bean puree; top with salsa.
 

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