Panela Cheese Ceviche with Mango
The freshness and flavor of this panela cheese ceviche with mango are exceptional! Forget about the heat with this easy and delicious recipe, which is also made with Lala® panela cheese. The best part? This panela cheese ceviche with mango will be ready in just 30 minutes!Remember that during Lent and hot weather, nothing beats a good ceviche. This dish is the most practical, as it is made cold and you don't even have to turn on the stove. Give your meals a twist with this meatless dish!Now you know, if you want to indulge in a fresh and light recipe, look no further and prepare this panela cheese ceviche with mango made with Lala® panela cheese, which is made with the #1 milk in Mexico. Enjoy!Black Bean Cream with Panela CheeseMexican ZucchiniAztec Tinga Cake
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 1 Lala® panela cheese, 400 g
- 1/2 cups lime juice, for dressing
- 3 tablespoons salsa macha, for dressing
- 1 teaspoon oregano, for dressing
- salt and pepper, for dressing
- 3 tablespoons cilantro, for dressing
- 1/2 cups red onion, finely chopped
- 1/2 cups cucumber, in cubes
- 1/2 cups tomato, in cubes
- 1/2 cups mango, in cubes
- avocado, in slices
- plantain chips, for accompaniment
- tostadas, for accompaniment
Preparation
30 mins
0 mins
Low
- Cut the Lala® panela cheese into 2 cm cubes. Place in a bowl and set aside.
- Mix the lime juice, macha sauce, oregano, cilantro, salt, and pepper.
- Combine the cubes of Lala® panela cheese, red onion, cucumber, tomato, and mango.
- Serve the ceviche on a plate and accompany with plantain tostones and tostadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by