Mango and Cucumber Ceviche Tostadas

Ingredients:

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  • 3 ripe mangoes, finely diced
  • 1 large cucumber, finely diced
  • 3-4 Roma tomatoes, deseeded and finely diced
  • 1 small red onion, finely diced
  • 1 large bunch of fresh coriander, finely chopped
  • 1-2 Jalapeno chilies, finelly minced, (seeds removed for mild heat)
  • 1/4 cup fresh lime juice
  • 1 TBS Olive oil, optional
  • 1 tsp salt
  • FOR SERVING:
  • Tostadas +
  • Valentina Salsa +
  • Tajin spice +

A refreshing twist on a classic ceviche!

This mango and cucumber ceviche combines juicy sweet mango, crisp cucumber and fresh lime juice for a delicious balance of sweetness, citrus and freshness.

A colourful, light and tropical dish, perfect for warm summer days…

DIRECTIONS:

  1. Combine the diced mango, cucumber, tomatoes, red onion, chili and chopped coriander in a large mixing bowl.
  2.  Drizzle the fresh lime juice, olive oil (if using) and salt over the mixture. Toss gently to combine.
  3.  Cover and refrigerate for at least 30 minutes to 1 hour before the event. This lets the flavorus fuse together and ensures it’s ice-cold.
  4.  Drain any excess juice from the bottom of the bowl right before serving to prevent the tostadas from getting soggy too quickly.
  5.  Spoon a generous tablespoon of salsa onto each.
  6.  The Final Touch: Dust lightly with Tajín for that iconic Mexican chili-lime finish!

Tips:

Fine dicing is the secret here! Try to get the mango, cucumber and tomato diced to a similar size so they fit perfectly on the tostada.

Buen Provecho!