Name: Nopal Cactus & Mango Ceviche with Smoked Avocado Espuma, Black Ant Salt, and Candied Chili Threads
Prep time: 1 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Modern Mexican
Ingredients: 4 medium nopal cactus paddles (approx. 600g / 1.3 lb trimmed); 2 large ripe Ataulfo or Honey mangoes (approx. 700g / 1.5 lb total), peeled and diced into 1 cm (0.4 inch) cubes; 1/2 small red onion (approx. 60g / 2 oz), very finely diced; 1-2 serrano chilies (or 1/2 habanero for more heat), deseeded and finely minced; 1/2 cup (12g) packed fresh cilantro, finely chopped, plus extra for garnish; 1/2 cup (120ml) fresh lime juice (from approx. 4-6 limes); 1/4 cup (60ml) fresh orange juice (from approx. 1 small orange); 1 teaspoon (6g) Diamond Crystal kosher salt, plus more to taste; 2 large ripe Hass avocados (approx. 400g / 14 oz flesh), halved and pitted; 1/4 cup (60ml) cold filtered water or vegetable broth; 1/2 teaspoon liquid smoke (food grade, natural hardwood type); 1/4 teaspoon xanthan gum; 2-3 Fresno or small red chilies (approx. 30g / 1 oz), stems removed and deseeded; 1/2 cup (100g) granulated sugar; 1/2 cup (120ml) filtered water; 1 tablespoon (15g) black ant salt, for garnish; Micro cilantro, for garnish

Magic Sous

Nopal Cactus & Mango Ceviche with Smoked Avocado Espuma, Black Ant Salt, and Candied Chili Threads — Magic Sous