Late Spring Vegetable Ceviche
Ingredients
- 2 cups halved grape tomatoes
- 2 cups fresh corn kernals
- 2 cups peeled and diced jicama
- 1 cup diced red pepper
- 1/2 cup diced mango
- 1/2 cup finely diced red onion
- 1/2 cup sliced scallions
- 1/4 cup chopped fresh cilantro
- 2 small serrano peppers, seeded and minced
- 1/3 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1 firm-ripe avocado, pitted, peeled, and thinly sliced
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