This Yellowtail Ceviche Taco recipe, is a new spin on the classic fish tacos. Made with bright ceviche and then stuffed into crispy fried taco-shaped wontons, this Asian fusion dish will have you reaching for more.
Today, Mendin is a hometown hero both in Miami and San Juan. Making both his cities proud, he – alongside his business partners Andreas Schreiner and Sergio Navarro – has taken numerous culinary concepts to critical acclaim (Pubbelly, Pubbelly Sushi, Barceloneta, Macchialina, PB Steak, L’echon Brasserie). He has been a recognized semi-finalist of the James Beard Foundation’s “Best Chef South” for five consecutive years (2011-2015) and has received national acknowledgements from Food & Wine, Travel + Leisure, Departures, and The Cooking Channel among many others.