Avocado and Mango Ceviche

Inspired by polynesium ceviche, which uses a large amount of lime juice and coconut cream, my version without fish has all the taste and much more nutrients. It is great served with gluten -free coconut tortilla chips to use as a spoon.

Serves 4 people:

2 Avocados
2 Small sleeves (or 1 average)
2 tomatoes without cubes and cut into cubes
1 Little Purple Onion Picada Finally
1 cup of corn
1 cup of sugar -free coconut milk or other election vegetable milk
2 chopped chives
1/2 cup of squeezed lime juice
1/2 cup of coarse fresh coriander
1 pepper jalapeño cut to cubes
1c. sesame seed soup
Pink salt
Coconut tortilla chips (optional)

Cut the avocados in half and take the lumps. With a spoon, remove the center of the pulp to a board, leaving a layer of about 1 cm around the interior of each half of avocado to serve as a cup. Squeeze the lime over the side walls of the "cups" to avoid discoloration.

Routically chop the avocado pulp that retreated and place in a medium bowl. Add the sleeves, tomatoes, purple onion, corn, coconut milk, chives, lime juice, coriander, jalapeño pepper and sesame seeds and wrap to mix. Add salt to taste. Let the ceviche rest for 5 minutes for the flavors to intensify.

Divide the ceviche by four cups and serve with coconut tortilla chips if desired.