Mexican Mango Ceviche with Hearts of Palm and Turkey Breast

Fud
Delicious and fresh Mexican ceviche made with FUD® Virginia Turkey Breast, tomato, onion, serrano pepper with a unique tropical touch of mango, jicama, cucumber; marinated in lemon juice, olive oil, and apple cider vinegar. This is a delicious option for Lent if you don't eat fish or seafood.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup heart of palm, cut into small cubes
  • 1 cup mango, cut into cubes
  • 1 cup tomato, cut into cubes, seedless
  • 1/2 cups red onion
  • 1/4 cups serrano chile, sliced into rings
  • 1/2 cups fresh cilantro, finely chopped
  • 1 cup jicama, cut into medium cubes
  • 1/4 cups cucumber, cut into cubes
  • 2 cups Virginia Fud® turkey breast, chopped
  • 1 cup lime juice
  • 1/4 cups olive oil
  • 1 pinch salt
  • 1 tablespoon oregano
  • 1 avocado, sliced into fans
  • 10 corn tostadas, for accompaniment
Preparation
15 mins
0 mins
Low
  • In a large bowl, add the hearts of palm, mango, tomato, red onion, serrano pepper, cilantro, jicama, cucumber, FUD® Virginia Turkey Breast, add the lemon juice, olive oil, season with a little salt and oregano to taste.
  • Serve on a toast and decorate with a fan of avocado and a little oregano.
  • Serve with witch sauce and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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