Mango and avocado ceviche: learn this different and delicious version of the classic

Ingredients:

• 1 medium yucca, cut into pieces
• 2 tbsp olive oil
• 2mangos
• 1 1/2 yellow chili peppers without veins or seeds, chopped
• 1 tsp kion finely chopped
• 3 cda.culantro picado
• 1/2 Japanese pickle with skin, cubed
• 1/2 cdta.rocoto sin venas ni pepas, picado
• 5limones
• 1palta in cubes
• 1 red onion to the feather
• sea ​​salt

preparation:

Boil the yuca in a pot with a little water and salt, remove from heat and let cool. Grind it with the help of a fork and mix with a tablespoon of the olive oil. Form small balls of approximately two centimeters in diameter, put them in a source and brush them with the rest of the oil. Bake at 180 ºC until cooked. Remove from the oven and reserve the yucca truffles. Peel the mangoes and cut them into cubes one centimeter on a side. Put them in a bowl along with the yellow pepper, the kion, the coriander, the pickle, the hot pepper and the lemon juice. Season with salt, add the avocado and let it rest for five minutes for the flavors to integrate. Add the onion and mix. Serve and accompany with the yucca truffles.