Late Spring Vegetable Ceviche recipes
Ingredients
- 2 cups halved grape tomatoes
- 2 cups fresh corn kernals
- 2 cups diced and peeled jicama
- 1 cup diced red pepper
- ½ cup diced mango
- ½ cup finely diced red onion
- ½ cup sliced scallions
- ¼ cup chopped fresh cilantro
- 2 small serrano peppers, seeded and minced
- ⅓ cup fresh lime juice
- ¼ cup fresh orange juice
- ¼ cup olive oil
- ½ teaspoon sea salt
- 1 avocado, thinly sliced
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