Coconut and Mango Ceviche
Lime marinated young coconut meat with hearts of palm and sweet mango.
healthy, International, Latin, Vegan
Chef Maria Cummins
thinly sliced (1/4 inch) from a Thai young coconut
thinly sliced (1/4 inch)you can substitud mango for bosk pear
hearts of palm
rinsed and sliced
chiffonade, you can also use cilantro instead
bell pepper, red
thinly sliced and divined or can use habanero or jalapeno
"Leche de Tigre"
from a can with full fat
Combine the coconut meat, mango, sliced hearts of palm, mint, red bell peppers in a bowl and mix until well incorporated.
Whisk together coconut milk, lime juice, ginger, garlic and salt to make the "Leche de Tigre."
Add "Leche de Tigre" to salad and toss until it is well incorporated.
To create a beautiful presentation when serving this dish. You can use a martini glass or a square dish.
Garnish it with mint or cilantro and the sliced avocado.
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