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:
Steam or roast sweet potato cubes until just fork-tender (not mushy!). Let cool completely.
In a large bowl, combine the sweet potatoes, mango, red onion, chili, and cilantro.
In a small bowl, whisk together lime juice, zest, oil, salt, and vinegar. Pour over the mixture and gently toss to coat.
Let marinate for at least 20-30 minutes in the fridge for the flavors to meld.
Sprinkle with chili-lime salt just before serving.
Serve with plantain chips, romaine hearts or butter lettuce cups, sliced avocado, and/or toasted coconut flakes.