Avocado and mango ceviche

Inspired by Polynesian ceviche, which uses a large amount of lime juice and coconut cream, my fish-free version has all the flavor and many more nutrients. It's great served with gluten-free coconut tortilla chips to use as a spoon.



Serves 4 people:

2 avocados
1 lime, cut into quarters
2 small sleeves (or 1 medium sleeve)
2 tomatoes, seeded and diced
1 small red onion, finely chopped
1 cup of corn
1 cup of unsweetened coconut milk or other plant-based milk of your choice
2 chopped scallions
1/2 cup of freshly squeezed lemon juice
1/2 cup coarsely chopped fresh cilantro
1 jalapeño pepper, diced
1 tbsp of sesame seeds
Pink salt
Coconut tortilla chips (optional)

Cut the avocados in half and remove the pits. Using a spoon, scoop out the center of the pulp on a cutting board, leaving a layer of about 1 cm around the inside of each avocado half to serve as a bowl. Squeeze lime juice over the sides of the "bowls" to prevent discoloration.

Roughly chop the avocado pulp you scooped out and place it in a medium bowl. Add the mangoes, tomatoes, red onion, corn, coconut milk, scallions, lime juice, cilantro, jalapeño pepper, and sesame seeds and toss to combine. Season with salt to taste. Let the ceviche rest for 5 minutes to allow the flavors to intensify.

Divide the ceviche into four bowls and serve with coconut tortilla chips, if desired.