Caribbean Vegan Mango Ceviche & Spicy Pineapple Fried Rice Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1 cucumber, sliced into half moons
• 1 cup cherry tomatoes, halved
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste For the Spicy Pineapple Fried Rice:
• 2 cups cooked jasmine rice, cooled
• 1 cup pineapple, diced
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 scotch bonnet pepper, minced (remove seeds for less spice)
• 2 tbsp soy sauce
• 1 tbsp coconut oil
• Salt and pepper to taste

Instructions

1. For the Mango Ceviche:
2. In a large bowl, combine diced mangoes, red onion, cucumber, and cherry tomatoes.
3. Pour lime juice over the fruit mixture and gently toss to coat.
4. Add chopped cilantro, season with salt and pepper, and mix well. Set aside.
5. In a large pan or wok, heat coconut oil over medium high heat.
6. Add red onion, garlic, ginger, and scotch bonnet pepper sauté for 1 2 minutes until fragrant.
7. Stir in pineapple pieces and cook for an additional 2 3 minutes.
8. Add cooked rice to the pan, stirring well to combine with the vegetable mixture.
9. Season with soy sauce, salt, and pepper to taste, then cook for another 2 3 minutes until heated through.

Chef’s Insight

To enhance the aroma, infuse the coconut oil with lemongrass before sautéing the vegetables for the fried rice.

Notes

Ensure that the scotch bonnet pepper is thoroughly washed before use, as it can be quite spicy.