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!