I can’t believe Labor Day is in a few days and summer is almost over! It may not get cool here in Texas until late October, but I’m ready for the weather to drop under 100 degrees! I’m closing out this busy week with this super fresh and light ceviche. The crunchy texture of the jicama and onion coupled with the creamy avocado and mango is amazing. Speaking of avocados, Central Market had the large ones on sale today for 77 cents! Needless to say, I filled my cart with avocados. 🙂
1 lb white fish fillets
1/4 of a large jicama, peeled and sliced thin
1 large mango, cubed
1 large avocado, cubed
1/4 of a red onion, diced
1 cup cilantro, chopped
1 small jalapeno, deseeded and minced
Juice of 2 limes
1 tbsp coconut oil
1. Add coconut oil to a pan and turn on heat to medium. Season fish with a pinch of salt and add to pan. Cook for about 10 minutes, turning half way through, until fish is cooked. Remove to a plate and let cool. Once cooled, roughly chop fish into bite size pieces.
2. Combine jicama, mango, avocado, red onion, cilantro, jalapeno and fish in a large bowl. Add lime juice and salt to taste.
3. Chill in the refrigerator for about 30 minutes before serving.