Ceviche de Panela with the perfect touch of manamu
Ceviche doesn't always have to contain fish to be delicious. This version with panela is a fresh, light, and flavorful alternative that proves that the quality of the ingredients is everything.
The balance of lemon acidity, avocado creaminess, and the herbal notes of cilantro and basil make this dish a versatile and delicious option for sharing. And as a finishing touch, the Mánamu olive oil enhances each ingredient, adding depth and smoothness to every bite.
Ingredients
- 500 g of diced panela
- 3 ripe avocados
- 200 g green tomato, chopped into small cubes
- 150 g onion, finely chopped
- 15 g fresh cilantro
- 10g basil, in small amounts to balance the flavor
- Salt, pepper and garlic powder to taste
For the marinade
- 150 g of Mánamu olive oil
- 100 g of real lemon juice
- 30 g fresh jalapeño or serrano pepper (optional)
Preparation
- In a large bowl, mix the panela with the tomato, onion, cilantro, and basil.
- In another bowl, prepare the marinade by combining the Mánamu olive oil, lemon juice, and chopped jalapeño pepper.
- Pour the marinade over the panela mixture and let it sit for at least 15 minutes to allow the flavors to blend.
- Add the diced avocado just before serving and mix gently to maintain its creamy texture.
- Adjust with salt, pepper and garlic powder to taste.
- Serve cold with crispy toast or artisan bread.
A special touch
For an even more balanced flavor, you can add a little lemon zest to the marinade. This will bring out the fresh flavors and provide a more pronounced citrus note.
This panela ceviche is a perfect choice for those looking for a different, nutritious, and nuanced alternative. Enjoy a simple yet sophisticated dish where each ingredient shines.
