Fruit Ceviche: Olé!

The weather has been nothing short of crazy this Winter. From bone chilling cold, to mild through to snowmaggeddon, its been a wild ride and we only have a few weeks to go! What better way to forget about the frightful weather and welcome Spring than to have some margaritas paired with a delightful fruit ceviche. Invite a few friends over for a fun afternoon, crank up the heat a few degrees, put on some Summer tunes and enjoy this fun dish!

Fruit Ceviche
Serves 4
2 Ripe Mango
4 green or golden Kiwi
1 medium Honeydew Melon
2 Ripe Avocado
1/2 Red Onion
Juice of 2 Limes
1/2 Bunch of cilantro, finely chopped
Season with Red Pepper Flakes

This recipe is super simple! Simply dice up your fruit and avocado into small cubes. To prevent your avocado from browning, quickly toss in a few squeezes of lime juice.

Finely slice your onions and dice (small enough so you don’t get a huge onion chunk, but large enough so it isn’t minced).

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Add all fruit into a large bowl. Add lime juice, cilantro and red pepper flakes. Mix well so that the lime juice is well-incorporated. Be delicate as you mix – you want the avocado to maintain its shape and not turn the ceviche into a guacamole. Can be kept in the fridge for 2 days but best served room-temperature.

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