Ceviche de Manga

Serves 1
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Directions

  1. 1Peel a firm, ripe mango and cut it into cubes.
  2. 2Peel a firm, ripe mango and cut it into cubes.
  3. 3Peel a firm, ripe mango and cut it into cubes.
  4. 4Place the mango cubes in a bowl.
  5. 5Place the mango cubes in a bowl.
  6. 6Place the mango cubes in a bowl.
  7. 7Add sliced red onion, previously soaked in ice water for 10 minutes.
  8. 8Add sliced red onion, previously soaked in ice water for 10 minutes.
  9. 9Add sliced red onion, previously soaked in ice water for 10 minutes.
  10. 10Add chopped tomato and shredded carrot.
  11. 11Add chopped tomato and shredded carrot.
  12. 12Add chopped tomato and shredded carrot.
  13. 13Add the olives and green chives.
  14. 14Add the olives and green chives.
  15. 15Add the olives and green chives.
  16. 16Mix well and reserve.
  17. 17Mix well and reserve.
  18. 18Mix well and reserve.
  19. 19In a separate bowl, add yellow mustard, honey, olive oil and a pinch of salt.
  20. 20In a separate bowl, add yellow mustard, honey, olive oil and a pinch of salt.
  21. 21In a separate bowl, add yellow mustard, honey, olive oil and a pinch of salt.
  22. 22Mix everything well.
  23. 23Mix everything well.
  24. 24Mix everything well.
  25. 25Pour the dressing over the salad that was reserved.
  26. 26Pour the dressing over the salad that was reserved.
  27. 27Pour the dressing over the salad that was reserved.
  28. 28Mix everything well.
  29. 29Mix everything well.
  30. 30Mix everything well.

Ingredients

  • 1 unit mango
  • 1 unit mango
  • 1 unit mango
  • 1 unit red onion
  • 1 unit red onion
  • 1 unit red onion
  • 1 unit tomato
  • 1 unit tomato
  • 1 unit tomato
  • 1 unit shredded carrot
  • 1 unit shredded carrot
  • 1 unit shredded carrot
  • 50 grams olives
  • 50 grams olives
  • 50 grams olives
  • to taste green chives
  • to taste green chives
  • to taste green chives
  • 1 tablespoon yellow mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon yellow mustard
  • 1 teaspoon honey
  • 1 teaspoon honey
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • pinch salt
  • pinch salt
  • pinch salt
  • nuts or chestnuts
  • nuts or chestnuts
  • nuts or chestnuts

Equipment

knifecutting boardbowlfork

Tips

  • Place the chopped onion in ice water for 10 minutes to reduce acidity and make it crispy
  • You can add nuts or chestnuts for a more crunchy salad