Panela Vegetarian Ceviche

Panela Ceviche with Tomatillo

Fresh, bright, and just the right amount of heat. This vegetarian ceviche combines queso panela, fresh tomatillos, avocado, cilantro, and Al Xile Serrano Chile Crisp for a simple appetizer or snack with plenty of flavor.

Ingredients

• 1 cup queso panela, diced
• 1 cup fresh tomatillos, diced
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ½ avocado, diced
• Maldon salt, to taste
• Al Xile Serrano Chile Crisp in Olive Oil — both the crispy chiles and infused oil

Instructions

1. Dice the queso panela, tomatillos, and red onion into small, even pieces and place them in a mixing bowl.
2. Add the chopped cilantro and squeeze in the juice of one lime.
3. Gently fold in the diced avocado.
4. Sprinkle with Maldon salt to taste.
5. Drizzle generously with Al Xile Serrano Chile Crisp infused oil and finish with plenty of the crispy chiles for extra crunch and heat.

From “Mi Cocina” to yours.