Mango Ceviche

Ingredients

• Lime juice

  Raw

  2 lime yields or 88g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Garlic

  Raw

  1 clove or 3g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Avocados

  Raw, All commercial varieties

  80g

• Sea Salt

  Cerulean Seas

  1 tsp or 8g

• Tilapia

  Fish, raw

  150g

Directions

1. Dice the tomatoes, mince the red onion and garlic and chop the mango. Mix together it all together in a large bowl.
2. Cut up the white fish (you can use any kind) into bite-sized pieces. Add to the large bowl.
3. Add in sea salt and squeeze in lime juice.
4. Cut the avocado into small pieces. Mix altogether.
5. Let the ceviche refrigerate for 30 minutes in order for it to "cook" (the acid from the lime "cooks" the white fish). Enjoy!