Raw Vegan Mango Tomato Ceviche
Author: Rachel Carr
Prep time:
Cook time:
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Serves: 4 servings
- 1” piece of ginger, grated
- 4 stems cilantro, roughly chopped
- 1 small cloves garlic, cut in half
- Juice of 8 limes
- ½ teaspoons salt + more to taste
- 2 teaspoons aji amarillo pasta
- 2 large heirloom tomato, seeded and cubed
- 1 large mango, peeled and sliced
- 2 Hass avocadoes, cubed
- ½ large red onion, julienned on a mandoline
- Juice of 1 limes
- Salt to taste
- ½ jalapenos, seeded and thinly sliced
- 6 stems cilantro, stemmed and very roughly chopped
- 1 packages Choclo, frozen or 1 ear of corn
- 1 medium sweet potato, boiled until tender and peeled
- Juice the limes.
- Mix the ginger, garlic, lime juice and cilantro and allow to infuse for 15 minutes.
- Strain and mix in the salt and aji amarillo paste.
- Cube the heirloom tomatoes, pit and cube the avocados and peel and slice the mango.
- Toss together and set aside until ready to use.
- Julienne the red onion.
- Slice the jalapeno and mix with the onion.
- Mix in the cilantro and dress with the juice of 1 lime.
- Bring a large pot of water to a boil. Add the sweet potato to the pot and cook until tender.
- When you can pierce the sweet potato with a knife, remove the sweet potato from the water and allow to cook.
- When it's cooled enough to handle, remove the skin and slice into ½" thick pieces.
- Set aside until ready to use.
- In a medium sauce pan, bring a pot of water to a boil. Add the frozen choclo to the water, and cook for 3 minutes. Allow to cool and set aside.
- If you don't have choclo, use fresh corn on the cob, and cook it in the water for 3 minutes.
- Divide the heirloom tomato, mango and avocado into 4 bowls.
- Top with a little bit of the leche de tigre, salsa criolla, sliced sweet potato and corn.
- Serve chilled.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-vegan-mango-tomato-ceviche/
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