Bright flavorful mango comes together with tangy lime and fresh zesty lemon to marinate soft delicate buffalo mozzarella to create a truly unique vegetarian alternative to the classic ceviche. This mango mozzarella ceviche can be served as an appetizer but works just as wells as a delicious afternoon lunch that is both notorious and delicious.
Ingredients
For Mango Mozzarella Ceviche:
1 whole Būf Ovoline Mozzarella
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
To garnish:
Fresh chopped cilantro
Flaky sea salt, to top
Paprika
Tortilla chips, to serve (optional)
Instructions
1. Scoop out the flesh from ½ of a slightly raw mango and blitz it in your blender until it is a smooth puree. 2. Combine your mango puree, lemon juice, lime juice, paprika and salt into a mixing bowl and set aside. 3. In a large mixing bowl, add minced red onion, sliced heart of palm, Persian cucumber slices, minced jalapeno and chopped cilantro. 4. Pinch off one inch size pieces of the Būf Ovoline mozzarella and add it to the mixture. 5. 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. 6. 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!
Bright flavorful mango comes together with tangy lime and fresh zesty lemon to marinate soft delicate buffalo mozzarella to create a truly unique vegetarian alternative to the classic ceviche. This mango mozzarella ceviche can be served as an appetizer but works just as wells as a delicious afternoon lunch that is both notorious and delicious.
Ingredients
For Mango Mozzarella Ceviche:
1 whole Būf Ovoline Mozzarella
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
To garnish:
Fresh chopped cilantro
Flaky sea salt, to top
Paprika
Tortilla chips, to serve (optional)
Instructions
1. Scoop out the flesh from ½ of a slightly raw mango and blitz it in your blender until it is a smooth puree. 2. Combine your mango puree, lemon juice, lime juice, paprika and salt into a mixing bowl and set aside. 3. In a large mixing bowl, add minced red onion, sliced heart of palm, Persian cucumber slices, minced jalapeno and chopped cilantro. 4. Pinch off one inch size pieces of the Būf Ovoline mozzarella and add it to the mixture. 5. 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. 6. 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!
Bright flavorful mango comes together with tangy lime and fresh zesty lemon to marinate soft delicate buffalo mozzarella to create a truly unique vegetarian alternative to the classic ceviche. This mango mozzarella ceviche can be served as an appetizer but works just as wells as a delicious afternoon lunch that is both notorious and delicious.
Ingredients
For Mango Mozzarella Ceviche:
1 whole Būf Ovoline Mozzarella
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
To garnish:
Fresh chopped cilantro
Flaky sea salt, to top
Paprika
Tortilla chips, to serve (optional)
Instructions
1. Scoop out the flesh from ½ of a slightly raw mango and blitz it in your blender until it is a smooth puree. 2. Combine your mango puree, lemon juice, lime juice, paprika and salt into a mixing bowl and set aside. 3. In a large mixing bowl, add minced red onion, sliced heart of palm, Persian cucumber slices, minced jalapeno and chopped cilantro. 4. Pinch off one inch size pieces of the Būf Ovoline mozzarella and add it to the mixture. 5. 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. 6. 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!
Bright flavorful mango comes together with tangy lime and fresh zesty lemon to marinate soft delicate buffalo mozzarella to create a truly unique vegetarian alternative to the classic ceviche. This mango mozzarella ceviche can be served as an appetizer but works just as wells as a delicious afternoon lunch that is both notorious and delicious.
Ingredients
For Mango Mozzarella Ceviche:
1 whole Būf Ovoline Mozzarella
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
To garnish:
Fresh chopped cilantro
Flaky sea salt, to top
Paprika
Tortilla chips, to serve (optional)
Instructions
1. Scoop out the flesh from ½ of a slightly raw mango and blitz it in your blender until it is a smooth puree. 2. Combine your mango puree, lemon juice, lime juice, paprika and salt into a mixing bowl and set aside. 3. In a large mixing bowl, add minced red onion, sliced heart of palm, Persian cucumber slices, minced jalapeno and chopped cilantro. 4. Pinch off one inch size pieces of the Būf Ovoline mozzarella and add it to the mixture. 5. 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. 6. 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!
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