Bright, flavorful mango and delicate buffalo mozzarella are marinated in citrus to create a truly unique vegetarian alternative to classic ceviche.
What you’ll need
- ½ of a ripe mango
- juice of 1 lemon
- juice of 1 lime
- 1/3 cup of minced red onion
- 2/3 cup sliced heart of palm
- ½ cup of sliced English or Persian cucumbers
- 1 minced jalapeno minced
- ¼ cup chopped cilantro
- 1 whole Buf Ovaline Mozzarella
- ½ teaspoon of paprika
- 1 ½ teaspoon salt, adjust to taste
Scoop out the flesh from ½ of a slightly raw mango and puree in a blender until smooth.
Combine mango puree, lemon juice, lime juice, paprika and salt into a mixing bowl and set aside.
In a large mixing bowl add minced red onion, sliced hearts of palm, sliced Persian cucumber, minced jalapeno, and chopped cilantro. Cut one-inch pieces of BUF Ovaline Mozzarella and add it to the mixture.
Pour the mango puree mixture on top the mozzarella and chopped vegetables. Mix gently (to much mixing can break apart the cheese) but thoroughly until everything is well combined.
Let the ceviche marinate for at least 2 hours or overnight. The longer it marinates, the more flavorful and textural the mozzarella will become.
Once the ceviche has marinated, serve as desired. Garnish with fresh chopped cilantro, a sprinkle of paprika, and flaky sea salt to taste. Serve with tortilla chips. Enjoy!
Recipe and photos courtesy of Buf Creamery