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.
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
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.