| 1 | cantaloupe |
| 400 g | sweet potatoes |
| 1 | red onion |
| 1 | chili |
| 3 | limes |
| 100 g | vegan mayonnaise |
| 100 g | corn nuts |
| 10 g | mint |
| olive oil | |
| salt |
Preheat the oven to 180°C/350°F. Peel and cube sweet potato. Halve cantaloupe and remove the seeds. Remove the peel, dice the flesh, and add to a bowl. Thinly slice red onion and chili. Add onions and chili to the bowl with the cantaloupe and set aside.
Transfer sweet potato to a baking sheet. Toss with some olive oil and season with salt. Bake at 180°C/350°F for approx. 20 min., or until tender.
Zest some lime and add to a bowl with vegan mayonnaise. Season with salt and mix to combine.
When the sweet potato is cooked and cooled, add it to the bowl with the cantaloupe. Squeeze the juice from the remaining limes over the top and toss to combine. Let marinate for approx. 1 hr. in the fridge. Serve the ceviche topped with corn nuts, lime mayonnaise, and fresh mint. Enjoy!
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