Sweet Potato Ceviche with Mango & Chili-Lime Salt

**Get this item at Honey’s Farm Store, open every Saturday & Sunday year-round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef

Serves 4-6


Ingredients:

  • 2 medium sweet potatoes**, peeled and cut into ½-inch cubes

  • 1 ripe mango, diced

  • ½ red onion, thinly sliced

  • 1-2 small jalapeños or red chilies, finely minced (seeds removed for less heat)

  • Juice of 3 limes

  • Zest of 1 lime

  • ¼ cup fresh cilantro, chopped

  • 1-2 Tablespoons olive oil** or avocado oil

  • ½ teaspoon Himalayan pink salt**

  • Splash coconut vinegar 

  • 1 teaspoon smoked paprika

  • ½ teaspoon chili powder

  • Zest of 1 lime

  • Chili lime salt (Simply Organic or Redmond's) 


Directions:

  1. Steam or roast sweet potato cubes until just fork-tender (not mushy!). Let cool completely.

  2. In a large bowl, combine the sweet potatoes, mango, red onion, chili, and cilantro.

  3. In a small bowl, whisk together lime juice, zest, oil, salt, and vinegar. Pour over the mixture and gently toss to coat.

  4. Let marinate for at least 20-30 minutes in the fridge for the flavors to meld.

  5. Sprinkle with chili-lime salt just before serving.

  6. Serve with plantain chips, romaine hearts or butter lettuce cups, sliced avocado, and/or toasted coconut flakes.