Name: Nopal Ceviche
Prep time: 15 min
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 3 cups nopal, diced into medium cubes; coarse salt; 1/2 red onions; 6 green tomatoes, small; 1 cucumber; 2 serrano chiles; 1/4 bunches cilantro leaves; 1/2 cups dill, only leaves; 1 tablespoon fresh oregano; 1/4 cups orange juice, seedless; 1/2 cups lime juice, seedless; sea salt; 1/4 cups Oli de Nutrioli® extra virgin olive oil, ideal for dressing; 1/2 beets, in slices, for decoration; 1/3 avocados, slices, for decoration; dill, for decoration; tostadas, baked, for serving

Preparation

15 mins

Low

In a bowl, mix the nopales with plenty of coarse salt and let it rest for 15 minutes or until it releases enough slime; then, using a strainer, rinse under cold running water. Remove as much slime as possible and set aside. On a cutting board, slice the red onion, thinly slice the tomatillo (you can also cut it into quarters), finely chop the serrano pepper, cilantro, and dill, and make thin slices of the cucumber using a peeler.