Vegan Mango Ceviche
This mango ceviche is the perfect dish for those hot summer days! Light, refreshing and using only fresh ingredients. Take this to a whole new level by using different cutting techniques that make this dish extra special. This mix is a zesty and flavorful addition to any meal.
SERVES 3 - 4
INGREDIENTS
2 Medium mangoes mildly unripened
[peel with a vegetable peeler, slice downwards on all sides then julienne aka thinly slice into matchsticks] *see video for cutting technique
½ Large red onion [thinly sliced]
1 Jalapeno [seeded & finely chopped]
2 Large Tomatillos [husked, rinsed and cut into thin slices] *See Notes
1 Tablespoon of olive oil
1-2 Large limes 2-4 tablespoons of fresh juice this depends on your taste for acidity
1 ½ Teaspoon of salt [preferably finely ground as it dissolves much faster in salads & salsas]
½ Teaspoon of black pepper [use as much or as little as you’d like]
7 - 10 Fresh basil leaves [julienne a.k.a thinly sliced]
* Optional - Add fresh sliced mint with your basil for more flavor.
* Notes – if the tomatillos cannot be found use 1 large heirloom tomato or 2 medium sized Roma tomatoes cut into thin or medium slices this is to your liking.
MANGO SALSA PREPARATION
- In a large prep bowl place in your julienne mangoes, thinly sliced red onion, chopped jalapeno and sliced tomatillos. Mix with a spoon until all the raw veggies are mixed.
- Squeeze in your fresh lime juice and season with salt and black pepper, mix once again. Before serving sprinkle the top of your salad with the thinly sliced basil and mint, please use what you have available wether it be the basil or mint.
-For the plating you can either do this per serving [see video] or family style by using one large bowl or large plate and filling it with your flavorful ceviche and topping it off with your sliced basil, mint and freshly ground pepper.
Check out the video on “how to make this dish + plating techniques”
