Papaya And Avocado Ceviche With Crispy Rice Crackers

Ingredients

• 2 cups Firm-ripe papaya, peeled and cubed
• 1 large Ripe avocado, cubed
• 0.25 cup Red onion, finely diced
• 0.5 cup Fresh lime juice
• 0.25 cup Fresh cilantro, chopped
• 1 small Jalapeño, seeded and minced(optional)
• 1 tablespoon Extra virgin olive oil
• 0.5 teaspoon Sea salt
• 4 sheets Dried rice paper sheets
• 0.5 cup Vegetable oil for frying
• 1 teaspoon Black sesame seeds(optional)

Instructions

1. 1

   In a large glass bowl, whisk together the lime juice, olive oil, and sea salt until well combined.

2. 2

   Add the finely diced red onion and minced jalapeño to the lime mixture, letting them macerate for 5 minutes to soften the bite.

3. 3

   Gently fold in the cubed papaya and chopped cilantro until evenly coated.

4. 4

   Carefully add the cubed avocado last, tossing very gently to avoid mashing the pieces.

5. 5

   Cover the ceviche and refrigerate for at least 15 minutes to allow the flavors to meld.

6. 6

   While the ceviche chills, heat vegetable oil in a small skillet over medium-high heat.

7. 7

   Cut rice paper sheets into triangles and fry them for 2-3 seconds until they puff up and turn white; drain on paper towels.

8. 8

   Serve the chilled ceviche in bowls topped with black sesame seeds, with the crispy rice crackers on the side for scooping.