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 a lot 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 mangoes (or 1 medium)
2 tomatoes, seeded and diced
1 small red onion finely chopped
1 cup corn
1 cup unsweetened coconut milk or other vegetable milk of choice
2 chopped spring onions
1/2 cup freshly squeezed lime juice
1/2 cup coarsely chopped fresh coriander
1 jalapeño pepper, diced
1 tbsp. sesame seeds
Pink salt
Coconut tortilla chips (optional)

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

Roughly chop the avocado pulp you removed and place in a medium bowl. Add the mangoes, tomatoes, red onion, corn, coconut milk, spring onions, lime juice, coriander, jalapeño pepper and sesame seeds and toss to combine. Add salt to taste. Let the ceviche sit for 5 minutes to allow the flavors to intensify.

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