Snack

Charred Mango & Scotch Bonnet Ceviche with Crispy Plantain Tuiles & Black Garlic Oil

Name: Charred Mango & Scotch Bonnet Ceviche with Crispy Plantain Tuiles & Black Garlic Oil
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 1 large ripe mango, peeled, diced small (¾-inch); ½ ripe avocado, diced small; 1 small scotch bonnet, charred, minced; 3 tablespoons fresh lime juice; 1 plantain (yellow, not fully ripe), peeled, mandolined very thin (1mm); Neutral oil for frying; 3 tablespoons black garlic (fermented black garlic), minced; 2 tablespoons neutral oil; ¼ teaspoon fleur de sel; Cilantro microgreens for garnish; 1 teaspoon lime zest

Raw, diced mango and avocado 'cured' in lime and charred scotch bonnet, topped with toasted black garlic oil and served in crispy, hand-fried plantain cups. A bright, warm snack with play of soft flesh, crisp vessels, and umami depth.

642calper serving 4gprotein 55gcarbs 49gfat 15min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this