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!