Happy New Year! It’s the 6th, so I guess we’re getting to the point where it’s no longer necessary to mention that it’s 2018.
I have several new cookbooks to share recipes with you this year. Today’s recipe is for Mango Apple Ceviche and it’s really good. It’s from the new Smitten Kitchen cookbook, which I recommend to anyone looking for straightforward, healthy and easy to make meals. You can find the book on amazon.
What is ceviche, you may ask? It’s usually made with fish, but this version is totally veggie. It’s SO cold here, but this salad is like summer in a bowl.
Start by peeling, pitting, slicing two large ripe mangoes. If you’ve never had to peel and pit a mango, I suggest watching a video like the one HERE, for some helpful hints. Toss the slices in a non-metal bowl. Add 1/2 small red onion, very thinly sliced and 1/2 to 1 fresh chilli pepper. I used jalapeño, because I didn’t want to go out to find a red chilli pepper. Squeeze in 1/4 cup of lime juice and 1/4 teaspoon on kosher salt. Let it all marinate in the fridge for up to an hour, tossing occasionally. You don’t have to wait an hour, but the flavours are a little nicer, if you can.
After allowing it to marinate, remove from the fridge and stir in 3 tablespoons of olive oil and one unpeeled apple (preferably green), cut into matchsticks. Just before you serve, add 3 tablespoons of roasted, salted sunflower seeds and 1/2 cup of chopped fresh cilantro.
This one has a few steps to it, so it rates a little higher on the hassle scale. I’d say a 4/10, and mostly because those mangoes are slippery as hell.
TRY IT! I’ll certainly be making this one again.