Tequila Ceviche Cones

  • prep time25 min
  • total time 32 min
  • serves

Add a touch of gourmet to your meal with these colourful and unique appetizers. Courtesy of Chef Rob Bragagnolo of Marben Restaurant.

2 Ratings
Directions for: Tequila Ceviche Cones



4 corn tortillas

cone molds


1 avocado

2 Tbsp cilantro, picked

½ red chilli, seeded and finely chopped

¼ jalapeno, seeded and finely chopped

1 lime, juiced

½ tsp salt


200 g very fresh rainbow trout, cut into 1/2-cm cubes

juice of 2 limes

¼ jalapeno, seeded and finely chopped

¼ green apple, finely chopped

2 Tbsp cilantro, finely chopped

1 tsp olive oil

1 Tbsp tequila

1 tsp tobiko, salmon roe or trout roe




1. Spray a little water on tortillas, wrap in a white linen serviette and microwave for 2 x 1 minute intervals to loosen and make more pliable to shape into a cone.

2. Place in the black cone moulds and bake in a 180ºC oven for 4 minutes.

3. Fry at 350ºC for 1 minute or until crunchy but not overly browned.


1. Combine all ingredients in a bowl and mash with a fork. Reserve, covered and refrigerated.


1. In a bowl, combine the lime juice and fish. Sprinkle a pinch of salt and allow trout to “cook” in the citrus juice for 10 minutes.

2. Strain off excess lime juice.

3. Mix in jalapeño, green apple, cilantro, and olive oil. Mix well but try not to mash ingredients. Season with salt and pepper to taste.

4. Season with salt.

5. Place the ceviche in the centre of a small bowl, top with crispy tortillas, tobiko and tequila. Serve immediately.

See more: Fish, Appetizer, Mexican, Party Favourites


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