Mexican Mango Ceviche with Hearts of Palm and Turkey Breast

Name: Mexican Mango Ceviche with Hearts of Palm and Turkey Breast
Prep time: 15 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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

Published: 10-03-2017

Preparation

15 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.