Summer “Ceviche” with Corn, Mango and Avocado

A specialty of Central and South America, ceviche is typically raw fish marinated in lime or lemon juice with olive oil and spiced with chile peppers. This recipe is a variation on the traditional dish and is sure to be a staple for those summer picnics.


2 ears corn, shucked

3 hearts of palm (canned), diced

1 bunch radishes, diced

1 zucchini, diced

¼ small red onion, diced

1 ripe avocado, peeled and flesh diced

1 mango, peeled and flesh diced

1 jalapeno, seeded and minced

2 tablespoons fresh mint, minced

3 tablespoons fresh lime juice, or more to taste

3 tablespoons AVOCARE Extra Virgin Chipotle Avocado Oil

salt and pepper


1. In a large bowl toss all of the ingredients together, season to taste with salt and pepper and serve.


Serves 8 as an appetizer