In these hot days you can not miss this amazing sealed ax callus accompanied by a rich and spicy vegetable ceviche with a marinated lemon, chile piquin and garlic olive oil. It is accompanied with mango, jicama, cucumber and palm hearts. Delicious and very fresh!
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Ingredients8 portions
Preparation
In a frying pan over high heat, seal the ax callus with olive oil. Salpimenta and reserve.
For the ceviche, in a bowl add the ax callus, the mango, the jicama, the cucumber, the palm hearts, the tomato and the coriander. Mix very well.
Blend the lemon juice with olive oil, chili pepper, salt and pepper.
Pour the previous preparation into the mixture of vegetables and marina in refrigeration for 30 minutes. Serve the ax callus with the vegetable ceviche and decorate with arugula.
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