Mango Ceviche

Prep Time: 10 minutes.

Cook time: Overnight refrigeration.

Serves: 20

Description
You might think you're having a fish ceviche.... but it's a vegetarian out of this world, Colombian Mango Ceviche!

Ingredients

 * 1½ cups of tomato sauce
 * 1 cup of white vinegar
 * 1 cup of sunflower oil
 * 3 red round onions finely chopped
 * 3 big yellow reddish mangoes (not quite ripe yet)
 * juice of 3 lemons
 * a handful of cilantro (chinese parsley)
 * a pinch of pepper, of salt, of sugar, of hot powdered chili
 * 4 cups of water

Directions

 * 1) Peel the mangoes. Cut them in small rectangles, the size of shrimp.
 * 2) Finely cut the cilantro, taking care of leaving aside the stems.
 * 3) Put the mangoes, the cilantro, and the rest of the ingredients in a deep bowl.
 * 4) Let set for 2 hours. Cover and put in the refrigerator overnight.
 * 5) Serve on soda crackers like common ceviche.