Spiced Mango & Avocado Tartare with Chili-Lime Dressing & Puffed Quinoa
✨ Tropical, tangy, creamy, crunchy — like ceviche meets Thai salad, but fully plant-based and refreshingly bold
Servings 2
Ingredients
- Tartare Base:
- 1 ripe mango diced small (semi-firm Ataulfo or Champagne mango preferred)
- 1 ripe but firm avocado diced small
- 1 small shallot finely minced
- 1 Tbsp fresh mint or Thai basil finely chopped
- 1 tsp grated fresh ginger
- Zest of 1 lime
- Chili-Lime Dressing:
- Juice of 1 lime
- 1 tsp rice vinegar or yuzu juice
- 1 tsp maple syrup or agave
- 1 Tbsp cold-pressed sesame oil or avocado oil
- ½ tsp chili flakes or Thai chili finely minced
- Pinch of sea salt
- Crunchy Topping:
- 2 Tbsp puffed quinoa puffed rice, or toasted sesame seeds
- 1 Tbsp crushed roasted peanuts or cashews optional
- Microgreens or edible flowers for garnish
Instructions
- Prepare the Dressing:
- Whisk together all ingredients until emulsified. Adjust spice and acidity to your taste.
- Mix the Tartare:
- In a bowl, gently combine diced mango, avocado, shallot, herbs, ginger, and lime zest.
- Pour the dressing over and toss gently to coat without mashing the avocado.
- Plating:
- Use a ring mold to shape the tartare on a chilled plate for a fine-dining look, or simply spoon into a shallow bowl.
- Top with puffed quinoa, nuts (if using), and a few microgreens or edible flowers.
- Drizzle any leftover dressing around the plate for a dramatic finish.
Notes
🌿 Chef’s Notes & Variations
Serve with:
- Make it ceviche-style: Add diced young coconut meat or tender hearts of palm.
- Add umami: Sprinkle with a few drops of tamari or coconut aminos.
- Serve with: Cassava chips, sesame crackers, or chilled cucumber ribbons.
- For non-vegans: Pair with seared scallops or smoked fish for an elegant surf-and-tropics vibe.
Serve with:
- Sparkling yuzu soda
- Dry rosé
- Lemongrass-ginger iced tea