Avocado Mango Ceviche
INGREDIENTS
- 2 Ataulfo mangos, peeled and diced
- 2 avocados, pit removed and cubed
- 1 cup cherry tomatoes, quartered
- 1 cup frozen or fresh corn
- 1/4 red onion, finely diced
- 1/2 cup cilantro, loosely packed and roughly chopped
- 1 Zest of one lime
- Juice of 2 small limes
- 1-2 tbsp maple syrup
- 1 tbsp Pisqueya Spicy Sweet
- Salt & Pepper to taste
METHOD
1- To a medium bowl, add your diced veggies and fruits. Add your zest, juice, syrup and hot sauce then sprinkle a pinch of salt and pepper over top.
2- With a spatula, gently flip and toss your ceviche until fully combined.
3- Allow your ceviche to sit for about 15 minutes refrigerated before serving to allow the flavors to mingle.
¡Buen provecho!
AVOCADO MANGO CEVICHE
Vegan By @plantbasedrd
Serve: 2
INGREDIENTS
- 2 Ataulfo mangos, peeled and diced
- 2 avocados, pit removed and cubed
- 1 cup cherry tomatoes, quartered
- 1 cup frozen or fresh corn
- 1/4 red onion, finely diced
- 1/2 cup cilantro, loosely packed and roughly chopped
- 1 Zest of one lime
- Juice of 2 small limes
- 1-2 tbsp maple syrup
- 1 tbsp Pisqueya Spicy Sweet
- Salt & Pepper to taste
METHOD
1- To a medium bowl, add your diced veggies and fruits. Add your zest, juice, syrup and hot sauce then sprinkle a pinch of salt and pepper over top.
2- With a spatula, gently flip and toss your ceviche until fully combined.
3- Allow your ceviche to sit for about 15 minutes refrigerated before serving to allow the flavors to mingle.
¡Buen provecho!