Serves 4 people:
2 avocados
1 lime cut into quarters
2 small mangoes (or 1 medium)
2 tomatoes, seeded and cut into cubes
1 small red onion finely chopped
1 cup of corn
1 cup unsweetened coconut milk or other vegetable milk of choice
2 chopped chives
1/2 cup squeezed lime juice
1/2 cup coarsely chopped fresh coriander
1 jalapeño pepper, cut into cubes
1c. of sesame seed soup
Pink salt
Coconut tortilla chips (optional)
Cut the avocados in half and remove the pits. Using a spoon, remove the center of the pulp onto a cutting board, leaving a layer of approximately 1 cm around the inside of each avocado half to serve as a bowl. Squeeze the file over the side walls of the "cups" to prevent discoloration.
Coarsely 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 mix to combine. Add salt to taste. Let the ceviche sit for 5 minutes so the flavors intensify.
Divide the ceviche among four bowls and serve with coconut tortilla chips, if desired.
