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Mango and Avocado Ceviche with Spicy Passion Fruit - photo 1
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Mango and Avocado Ceviche with Spicy Passion Fruit

Vegan Latin American cuisine Przystawki Vegetarian Dishes 25 min Easy 5 wyświetleń ~32.58 PLN - (0)
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Description

This is a modern, vegetarian interpretation of classic Peruvian ceviche that delights with its freshness and exotic combination of flavors. Instead of traditional raw fish, the dish is based on the sweetness of ripe mango and the creamy texture of avocado, which are gently 'cooked' in a tangy marinade made from lime juice, known as 'leche de tigre' (tiger's milk). In this version, the marinade is enriched with the tropical flavor of passion fruit and a spicy hint of chili pepper. It is a true symphony of flavors: sweet, sour, spicy, and creamy, perfect as a light appetizer, a refreshing lunch on a hot day, or an elegant dish for a party. Incredibly colorful – with the intense orange of mango, deep green of avocado, and the purple of red onion – it is also a feast for the eyes. Most often served with crispy tortilla chips or plantains.

Składniki (10)

Servings:
4
  • Ripe mango 1 szt.
  • Awokado hass 1.5 szt.
  • Red onion 0.5 szt.
  • Świeżo wyciśnięty sok z limonki 120 ml
  • Passion fruit 3 szt.
  • Fresh cilantro 30 g
  • Sea salt 3 g
  • 🌿 Przyprawy
  • Red chili pepper 1 szt.
  • ✨ Opcjonalne
  • Toasted corn (cancha) 2 łyżki
  • Extra virgin olive oil 0.1 łyżek
💰 Szacowany koszt dania: ~32.58 PLN (8.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of 'Leche de Tigre' marinade

1

Prepare a spicy marinade. Cut the limes in half and squeeze the juice into a glass or ceramic bowl. Then cut the passion fruit in half and use a small spoon to scoop out all the pulp along with the seeds directly into the lime juice. Wash the chili pepper, cut off the stem, slice it in half lengthwise, and use the tip of a knife to remove the seeds and white membranes (that's where the most heat is). Then chop the chili pepper into very small pieces and add it to the bowl. Mix everything thoroughly with a fork.

Ingredients: Świeżo wyciśnięty sok z limonki, Passion fruit, Red chili pepper
Use a glass, ceramic, or plastic bowl. Avoid metal ones, as the acid from citrus can react with them, giving the dish a metallic taste. When chopping chili, wear gloves to avoid skin and eye irritation.

Preparation of main ingredients

2

Now prepare the remaining ingredients. Peel the mango using a knife or vegetable peeler. Cut the flesh away from the pit, then dice it into even cubes about 1.5 cm on each side. Transfer to a large bowl. Cut the avocado in half lengthwise, twist the halves in opposite directions to separate them, and remove the pit by striking it with the knife blade and twisting. Place the avocado half flesh-side up on the board and score it in a grid pattern, being careful not to cut through the skin. Then, using a large spoon, scoop the avocado cubes directly into the bowl with the mango. Peel the red onion and slice it into very thin wedges – the thinner, the better.

Ingredients: Ripe mango, Awokado hass, Red onion
Work quickly, especially with the avocado, which darkens quickly when exposed to air. Cutting the ingredients into similarly sized cubes will make the dish look more aesthetically pleasing and the flavors will distribute evenly.

Combining and marinating

3

In a bowl with chopped mango and avocado, add sliced red onion. Pour over everything the previously prepared marinade of lime, passion fruit, and chili. Now very gently mix all the ingredients using a large spoon or a rubber spatula. Make slow movements from the bottom of the bowl upwards to avoid mashing the delicate pieces of avocado and mango. Set the bowl aside for about 10-15 minutes at room temperature. During this time, the lime juice will gently 'curdle' the surface of the ingredients, and the flavors will meld together.

Ingredients: Ripe mango, Awokado hass, Red onion
Do not marinate the ceviche for too long! After 15 minutes, the avocado will start to lose its creamy texture and may become too soft. This dish tastes best when the ingredients are still firm.

Seasoning and serving

4

Wash a bunch of cilantro, dry it thoroughly with a paper towel, and then coarsely chop the leaves and tender stems. Add the chopped cilantro to the bowl with ceviche. Season everything with sea salt to taste. If you are using optional ingredients, now is the time to add olive oil for enhanced flavor. Gently mix everything again. Taste and add more salt if needed. Serve immediately, garnished with additional cilantro leaves and, optionally, sprinkled with crispy roasted corn.

Ingredients: Fresh cilantro, Sea salt, Toasted corn (cancha), Extra virgin olive oil
Serve the ceviche immediately after preparation, preferably slightly chilled. You can place the bowl in the refrigerator for 5 minutes just before serving, but no longer. Always add salt at the very end, just before serving, as it draws out moisture from the ingredients.

Fun Fact

💡

The traditional marinade for ceviche, 'leche de tigre' (tiger's milk), gets its name from its cloudy, whitish color and the energizing properties attributed to it. In Peru, it is often served on its own in small glasses as an aperitif or... a remedy for a hangover.

Best for

Letnia impreza w ogrodzie Elegancka przystawka Lekki, orzeźwiający lunch Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve immediately after preparation, slightly chilled, in small glass bowls or wide cocktail glasses, which will highlight the elegance of the dish. It pairs perfectly with crunchy accompaniments such as tortilla chips, fried plantains (patacones), or crackers. It can also be served on a leaf of romaine lettuce for added freshness and crunch.

🥡 Storage

Ceviche, especially with avocado, is not suitable for storage. It is best consumed within an hour of preparation. If you want to prepare the dish in advance, you can chop the mango and onion separately, prepare the marinade, and store them in the refrigerator. Add the avocado and cilantro just before mixing everything and serving.

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