Kingfish Ceviche Taco

Preparation info
  • Makes —


    • Difficulty


    • Ready in

      20 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

Another delicious version of our taco . . .


  • 200 ml (7 fl oz) rice bran oil
  • 6 gyoza wrappers


Heat the oil to about 180°C (350°F).

Shallow-fry the gyoza wrappers, one at a time, until they begin to crisp up and stop bubbling. Remove the wrappers from the oil and, while the wrappers are still warm, carefully fold them into a cup shape over a wooden spoon and allow to cool. You must work with the wrappers while they are warm, as when they cool they become hard.

To make the