Mango ceviche, sweet potato, leche de tigre
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Hearts of palm
Leche de tigre
Tomato (1/3 supplied)
White onion (½ supplied)
Coriander (1/3 supplied)
YOU’LL NEED: Medium saucepan, colander or sieve, knife, chopping board
PANTRY STAPLES: Salt
ALLERGENS: Garlic, onion
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
1. Prepare the produce: Wash the vegetables. Halve and slice the tomatoes into wedges. Halve and thinly slice the white onion. Pick the coriander leaves. Peel the mango and dice into large pieces. Thickly slice the sweet potato. Dice the jalapeno. Slice the hearts of palm.
2. Cook the sweet potato: Bring a saucepan of salted water to the boil. Put the sliced sweet potato in the boiling water, simmer for 10 minutes or until cooked through. When cooked strain through a sieve and cool.
3. Make the ceviche: Combine the vegetables and mango with the leche de tigre.
4. To serve: Divide the cooled sweet potato between the serving plates. Top with the tomato, mango, jalapeno, hearts of palm, onion, coriander, tigre de leche and the corn nuts.