These stunning little wonton cups filled with zingy marinated salmon or tuna, creamy avocado, and bright festive colours make the perfect canapé for any celebration. Using Lian Huat Wonton Pastry to create crispy golden cups, this recipe is simple, beautiful, and guaranteed to impress your guests.
Ingredients
Wonton Cups:
- 1 Pack of Lian Huat Wonton Pastry wrappers
- Cooking spray or a light brush of oil
Filling (Choose Salmon or Tuna):
- 250–300g sashimi-grade salmon or tuna, diced into small cubes
- ½ avocado, diced
- 1½ Tbsp lime juice
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 Tbsp finely chopped chives or spring onion
- 2 Tbsp finely diced red capsicum (for festive colour)
- 1 tsp honey or a pinch of sugar (optional—balances acidity)
- Black sesame seeds for garnish
- Salt & pepper to taste
Method
Make the crispy wonton cups:
- Preheat oven to 180°C.
- Lightly grease a mini muffin tin.
- Gently press one wrapper into each muffin mould, shaping into a cup.
- Brush or spray lightly with oil.
- Bake 8–9 minutes, until golden and crisp.
- Cool completely — they crisp up even more as they cool.
Prepare the fresh salmon/tuna filling
- In a bowl, mix: lime juice, soy sauce, sesame oil, and optional honey.
- Add diced salmon or tuna and gently toss to coat.
- Add avocado, capsicum, and chives.
- Season lightly with salt & pepper.
- Fold gently — do not mash the avocado.
- Tip: Keep chilled until ready to assemble.
Assemble
- Spoon the salmon or tuna mixture into each wonton cup.
- Garnish with black sesame seeds and extra chives.
- Serve immediately for maximum crunch.
Recipe ideas from https://www.farro.co.nz/recipe/tuna-ceviche-wonton-cups
Tips & Variations
Make Ahead:
Wonton cups can be baked several hours earlier — store airtight until serving.
Avocado Tip:
Add avocado at the last minute to keep it bright and fresh.
Extra Festive Look:
Add 2–3 pomegranate seeds on each cup for a Christmas sparkle.
Creamy Option:
Add a tiny dollop of wasabi mayo or yuzu mayo underneath the fish.