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
5.47 onzas heart of palm, cut into small cubes
6.17 onzas mango, cut into cubes
9.88 onzas tomato, cut into cubes, seedless
2.12 onzas red onion
0.97 onzas serrano chile, sliced into rings
0.31 onzas fresh cilantro, finely chopped
4.85 onzas jicama, cut into medium cubes
1.1 onzas cucumber, cut into cubes
1.34 libras Virginia Fud® turkey breast, chopped
8.45 onzas líquidas lime juice
2.11 onzas líquidas olive oil
1 pinch salt
0.11 onzas oregano
1 avocado, sliced into fans
10 corn tostadas, for accompaniment
1 cup heart of palm, cut into small cubes
1 cup mango, cut into cubes
1 cup tomato, cut into cubes, seedless
0.5 cups red onion
0.25 cups serrano chile, sliced into rings
0.5 cups fresh cilantro, finely chopped
1 cup jicama, cut into medium cubes
0.25 cups cucumber, cut into cubes
2 cups Virginia Fud® turkey breast, chopped
1 cup lime juice
0.25 cups olive oil
1 pinch salt
1 tablespoon oregano
1 avocado, sliced into fans
10 corn tostadas, for accompaniment
155 gramos heart of palm, cut into small cubes
175 gramos mango, cut into cubes
280 gramos tomato, cut into cubes, seedless
60 gramos red onion
27.5 gramos serrano chile, sliced into rings
8.75 gramos fresh cilantro, finely chopped
137.5 gramos jicama, cut into medium cubes
31.25 gramos cucumber, cut into cubes
610 gramos Virginia Fud® turkey breast, chopped
25 centilitros lime juice
6.25 centilitros olive oil
1 pinch salt
3 gramos oregano
1 avocado, sliced into fans
10 corn tostadas, for accompaniment