Step 1

Check fish for any pin bones by running your fingers along the fish fillets. Remove with tweezers if needed.

Step 2

Trim any dark flesh or silver skin. Cut into small cubes and place in a large bowl.

Step 3

Add red onion, garlic, red bell pepper, chili, and cilantro. Add lemon juice, lime juice, and grapefruit juice. Then season with salt and pepper and mix well.

Step 4

Cover and let sit in the fridge for at least 20 minutes.

Step 5

Preheat oven to 350°F. Grease a 24-cup mini muffin pan.

Step 6

Place one wonton wrapper in each well to form cups. Bake for about 8-10 minutes until golden brown. Remove from oven and set aside to cool.

Step 7

Fill each cup with ceviche and sprinkle cilantro on top.