Ingredients
Tilapia Ceviche with Mango:
- Mangos - 1 , diced
- Red onion, small - 1/2 , diced
- Cilantro - 1/4 bunch , chopped
- Black beans (14 oz / 397 g can) - 1 can , rinsed and drained
- Avocados - 1
- Lime juice - 1/3 cup
- Hot sauce - as needed
- Tortilla chips - for serving
Green Gazpacho:
- Onions, medium - 1 , halved
- Jalapeno - 1 , halved, seeds removed
- Garlic - 2 cloves , peeled
- Tomatillos - 3/4 lb , husked
- Cooking oil - as needed
- English cucumber - 1 , 1/2 chopped, 1/2 diced (Sub 2 1/2 Persian or 1 regular)
- Avocados, medium - 1
- Cilantro - 1/4 bunch
- Vegetable broth - 1 cup ((Sub water))
- Lime juice - 1 Tbsp , (more to taste)
Prep
- For soup: Onions / Jalapenos / Garlic / Tomatillos - Prep as directed. Brush with some oil and place onto a sheet pan. Position top rack in the oven about 6-8” (15-20 cm) away from broiler, and broil for 8 to 10 minutes. (Can be done up to 3 days ahead).
- Puree and chill soup: Peel and slice cucumbers, discarding seeds. Half the cucumber can be just chopped into sticks (because they’ll be pureed); the other half should be diced. (Save the diced cucumber for garnish.) Combine cucumber with roasted veggies (the onions, jalapenos, garlic, and tomatillos), avocado, cilantro, and veggie broth in a food processor or blender. Pulse or puree until you get a silky soup. Refrigerate overnight to chill the soup. If you need to quickly chill the soup, put ice cubes into a big bowl, pour soup into another bowl and nestle that bowl on top of the ice cubes - transfer to fridge. (Can be done up to 3 days ahead)
- For ‘ceviche’: Mango / Red onions / Cilantro / Beans - Prep as directed. (Can be done up to 3 days ahead).
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Make
- Dice avocado (listed for ceviche).
- Combine lime juice with mango, red onions, cilantro, avocado, and beans. Season to taste with salt and pepper.
- After soup has been chilled, season to taste with salt, pepper, and lime juice, and garnish with diced cucumbers. Enjoy mango and bean ‘ceviche’ with chips or on its own!
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