Creamy Ceviche-Style Salad

Ingredients

• 150 g cooked prawns (chopped; also works great with octopus or salmon)
• 0.5 avocado (diced)
• 0.5 mango (ripe, diced)
• 0.25 red onion (finely julienned)
• 120 g coconut milk (you can add less if you prefer less liquid)
• 0.5 lemon (the juice; lime can also be used)
• extra virgin olive oil (a drizzle)
• salt (to taste)
• black pepper (to taste)
• fresh cilantro (plenty of chopped cilantro)

Steps

1. 1

   Place the salad base (the chopped prawns, diced avocado, mango, and red onion) in your favorite bowl.

2. 2

   In a separate jar or glass, mix all the sauce ingredients well (coconut milk, lemon juice, olive oil, salt, pepper, and cilantro) until the mixture emulsifies.

3. 3

   Pour the prepared sauce over the salad and stir very gently to integrate all the ingredients without mashing the avocado.

4. 4

   Place the bowl in the refrigerator and let it rest for at least one hour.

5. 5

   Serve the salad very cold to maximize all the flavors.

Notes

It is ideal as a salad on its own, for filling tacos, or as a cold snack or appetizer. If you want a larger quantity, simply double the ingredient measurements.

Nutrition per serving

• salad
• ceviche
• healthy
• fresh
• summer
• seafood
• gluten-free