Ceviche is best made fresh and eaten on the same day but you can save the leftovers for the next day.
Prepare a bowl of iced water. Cut off the bottom white base of the aloe vera leaf and the top third of the leaf. Stand the remaining middle section upright in a bowl at an angle of 45 degrees to allow the bitter, yellow-brown aloin or sap to drain off. Leave for 45 minutes to one hour, then wash thoroughly and dry.
On a chopping board, cut the leaf longitudinally into 2cm-wide slices (2-3 s slices depending on width of the leaf). Slide a large knife between the gel and the bottom green rind of each slice. Carefully slide the knife the length of the section pressing down on the rind against the chopping board to separate it from the gel. After removing the bottom rind, turn the leaf over and repeat on the other side. Place the clear gel filet into the iced water to remove the goopy film and repeat for the remaining sections*. Drain the gel filets in a colander, pat and then cut into 1 centimetre cubes.
Place the rinsed aloe vera cubes in a clean bowl and combine with half of the lime juice and half of the salt. Cover and place in fridge to marinate for at least 3 hours or overnight.
After marinating, drain and rinse the aloe thoroughly in cold water. Drain well and combine with the mango, onion, bell pepper, chili, avocado, mint, and remaining lime juice. Add the remaining salt to taste. Garnish with a lime wedge and serve. Keep any leftovers in the fridge for 1-2 days.
0 servings