Fresh Colombian Mango and Avocado Ceviche with Lime and Cilantro

Soak the finely diced red onion in cold water for ten minutes to soften its bite, then drain well.

Serves 4

Ingredients

• 2 ripe but firm mangoes, diced
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, quartered
• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1/3 cup fresh lime juice
• 1 jalapeno, seeded and minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• Plantain chips, for serving

Instructions

1. Soak the finely diced red onion in cold water for ten minutes to soften its bite, then drain well.
2. In a large bowl, gently combine the diced mango, cherry tomatoes and drained red onion.
3. Stir in the lime juice, olive oil, minced jalapeno and salt, tossing so everything glistens.
4. Fold in the chopped cilantro, saving a little for garnish.
5. Add the diced avocado last and fold it in carefully so the cubes stay intact.
6. Taste and adjust with more lime or salt to balance the sweet, tangy and savory notes.
7. Let the ceviche rest in the refrigerator for ten minutes so the flavors marry and chill.
8. Spoon into cups or a shared bowl, garnish with the reserved cilantro, and serve with crisp plantain chips for scooping.
9. This no-cook ceviche draws on Colombia's love of tropical fruit and bright coastal flavors, swapping seafood for sweet ripe mango and buttery avocado. Tossed with lime, chili and cilantro and scooped up with crunchy plantain chips, it makes a cooling, colorful appetizer that comes together in minutes on the hottest summer afternoons.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 3g
• Fat: 19g
• Carbohydrates: 31g
• Fiber: 7g
• Sugar: 18g
• Sodium: 600mg