Mango Ceviche

Ingredients

• 1 Mango (Peeled and cut into very small cubes)
• 1 Red bell pepper (Seeded and cut into very small cubes)
• 1 Yellow bell pepper (Seeded and cut into very small cubes)
• 0.5 Red onion (Cut into very small cubes)
• 1 Avocado (Cut into small cubes)
• 4 Limes (Juiced; use the juice)
• 2 tbsp Tomato sauce
• 1 tbsp Olive oil
• Salt (To taste)
• Fresh cilantro (To taste; chopped)

Steps

1. 1

   Wash and sanitize the mango, bell peppers, onion, avocado, limes, and cilantro. Prepare a large bowl and, if using, a mandoline; work carefully to avoid cuts.

2. 2

   Peel the mango, remove the seeds from both bell peppers, and cut the mango, red bell pepper, yellow bell pepper, and red onion into very small, uniform cubes. The small dice helps all the ingredients mix evenly.

3. 3

   Place the mango, both bell peppers, and red onion in a large bowl.

4. 4

   Cut the avocado into small cubes and add it to the bowl with the other ingredients. Mix gently to avoid mashing it.

5. 5

   In a separate bowl, juice the four limes. Add the tomato sauce, olive oil, salt to taste, and chopped cilantro.

6. 6

   Stir the dressing until the lime juice, tomato sauce, and oil are well combined.

7. 7

   Pour the dressing over the mango, bell pepper, onion, and avocado mixture.

8. 8

   Mix everything carefully until the cubes are lightly coated with the dressing and the ingredients are evenly distributed.

9. 9

   Refrigerate the ceviche for approximately 15 minutes so the flavors can meld and it can be served well chilled.

10. 10

    Serve cold with your favorite tostadas.

Notes

The original recipe indicates refrigerating the ceviche for a while before serving so the flavors can meld. Add salt and cilantro to taste. The avocado can become soft if mixed too vigorously, so fold and stir gently.

Nutrition per serving

• appetizer
• vegetarian
• vegan
• gluten-free
• no-cook
• fresh
• quick
• light