Mango & BUF Mozzarella Ceviche
Bright & tangy + soft buffalo mozzarella.
Marinate soft, delicate buffalo mozzarella in zesty lemon, lime, and mango to create a truly unique vegetarian alternative to the classic ceviche. Serve as an appetizer or a light lunch!
Ingredients:
Directions:
For Mango Mozzarella Ceviche:
½ of a slightly raw mango
Juice from 1 lemon
Juice from ½ a lime
½ teaspoon of paprika
1 ½ teaspoon salt, adjust to taste
1/3 cup of minced red onion
2/3 cup sliced heart of palm
½ cup of sliced Persian cucumbers
1 jalapeno minced
¼ cup chopped cilantro
1 whole Buf Ovaline Mozzarella
To garnish:
Fresh chopped cilantro
Flaky sea salt, to top
Paprika
Tortilla chips, to serve (optional)
Scoop out the flesh from ½ of a slightly raw mango and blitz it in your blender until it is a smooth puree.
Combine your 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 heart of palm, Persian cucumber slices, minced jalapeno and chopped cilantro. Pinch off one inch size pieces of the BUF Ovaline Mozzarella and add it to the mixture.
Pour the mango puree mixture on top the mozzarella and chopped vegetables and give the whole thing a gentle but thorough mix until everything is well combined. Be gentle as the mozzarella might break apart too much if you mix too vigorously.
Let the ceviche marinate for at least 2 hours or overnight. The longer the marination the more flavorful and textural the mozzarella will become.
Once the ceviche has marinated, serve as desired. Top with fresh cilantro, flaky sea salt, a dash of paprika and some fresh tortilla chips. Enjoy!