- In a large glass bowl, combine lime juice, zest, yuzu, pineapple, mango, olive oil, coriander, cumin, and garlic.
- Add the remaining ingredients and; mix to incorporate.
- Season with salt and pepper.
- Transfer ceviche into a glass baking dish; cover and refrigerate about 1-2 hours.
- Using a slotted spoon, serve ceviche in shallow bowls alongside tortilla or plantain chips.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
220 calories, 10 g fat, 1.5 g saturated fat, 85 mg cholesterol, 100 mg sodium, 13 g carbohydrate, 2 g fiber, 8 g sugar, 22 g protein
