Mango meets avocado for this fish-free ceviche.


Fresh Mango & Avocado Ceviche 

I don’t know what it is about mango and avocado, but when combined with red onion, fresh lime juice, cilantro, salt, and a touch of maple syrup, something heavenly emerges. Who needs fish when you have this magnificent ceviche, which I could—quite seriously—eat every single day. It also tastes great stuffed inside warm corn tortillas (lettuce leaves work as well), and I strongly suggest a margarita to wash it all down. 

Serves 2

What you need:

  • 5 corn tortillas 
  • 1 teaspoon sea salt, divided 
  • 2 medium mangos, cubed
  • 2 medium avocados, cubed
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • ½ teaspoon maple syrup 
  • ½ teaspoon paprika

What you do: 

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and set aside.
  2. Cut each tortilla into 6 equal triangular pieces. Place onto baking sheet in an even layer and bake 10 to 12 minutes, or until crispy. Remove from oven and sprinkle with ½ teaspoon salt. 
  3. In a large bowl, combine mango, avocado, red onion, cilantro, lime juice, maple syrup, paprika, and remaining ½ teaspoon salt. Toss to coat well. Serve with toasted tortilla chips.

Healthy hints:

  • >> For this recipe, it’s best to use avocados that are just ripe, but not too soft. 

>> Fresh corn is ideal for this recipe, but if you’re short on time, canned or frozen work well, too.

>> If making this recipe ahead of time, combine all ingredients except for avocado. Right before serving, gently toss in avocado.