Tangy Mango and Palm Heart Ceviche Recipe

 Here is a quick and easy recipe that tastes delicious and hits all the right ceviche notes for those that enjoy a beautifully coloured and textured and versatile side. Can be used as a salsa, a wrap base, tossed into greens, or just PLOWED THROUGH on its own.serves 6-8 1/2 cup portions

1 Mango, cubed
1 Grapefruit, juiced
4 Palm Hearts
1/2 tsp of green kelp powder
1 tsp tamari

3/4 cup grape tomatoes, halved
1 cucumber, diced small (like fresh cut salsa)
3/4 red spanish onion, diced small
3 tbsp of minced chive or green onion
1 tbsp of minced cilantro
1 tbsp of thinly shredded fresh basil
I extra large sweet hungarian or anaheim pepper, diced small
1 large medium diced avacado
juice of one lime
2 tbsp extra virgin olive or flaxseed oil
salt and pepper to taste
pinches of: cumin, chilli, and lime zest

This is easy. First, put your cubed mango in a bowl, and pour the grapefruit juice over it. if you have time to let it sit covered and refrigerated overnight or a few hours, do it! In a separate bowl, gently mix together the palm hearts, kelp powder and tamari together until coated.

Guess what? Take all the other stuff you chopped, and mix it together in a big glass bowl. This is like disco with all the colour, so don’t be hiding it. Then mix the mango and palm hearts in. Squeeze on the lime, add the oil, season it and finish with a light dusting of cumin, chilli and lime zest. Serve with tortilla chips and eat it as you would a salsa for a tangy appetizer, or use it as a fresh wrap base with greens, white cheese, beans, and fiery hot and sweet sauce. But definitely don’t serve it out of a tobacco spitoon can. That’s a terrible idea.

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