wonton chips:
½ packet wonton skins (large rounds or square)
enough oil for deep frying
salt
ceviche salsa:
120 g sashimi grade salmon cut into cubes
4 sticks of imitation crab meat cut into small cubes
3 large tomatoes
¼ red onion (diced)
juice of 3 large limes
2 bird’s eye chili (chopped finely)
a bunch of chopped coriander leaves
½ tsp salt
¼ tsp cracked black pepper
2 tbsp mayo
garnish:
fresh coriander
tobiko
Just before your guests arrive, bring out your salsa, remove any excess juice from the salsa and gently fold diced salmon sashimi and cubed imitation crab with some mayo. Season with more salt and pepper if needed. Place the mixture into a large bowl, top with some more coriander and tobiko, and set the bowl on a large plate next to your pre-fried crispy wonton chips.