Why will you love this recipe?
This recipe for mango ceviche is incredibly easy to prepare and offers a burst of delicious flavors. This vegan ceviche has bright and light flavors, and is completely free of fish or shrimp, making it perfect for everyone to enjoy. Serve it as an appetizer or a side dish on a hot summer day.
This vegan mango ceviche is perfect for entertaining, as it is both refreshing and authentic Mexican. The best part is that this dish is worry-free, as it can be served to anyone, including children, without having to worry about fish or shellfish allergies.
What is ceviche?
Ceviche is a Latin American seafood dish. It is usually made with raw fish or shellfish cooked in lemon or other citrus juice. It is seasoned with chiles, fresh or dried herbs, and other aromatics.
There a lot of types of ceviches, and each Latin American country has its version of it. There are Peruvian, Ecuatorian, Chilean, Colombian, and of course, the Mexican version. It has fresh, bright flavors and is usually served as an appetizer.
INGREDIENTS for the mango ceviche
- Red onion thinly sliced
- Lime juice.
- Mango: use mangos with firm flesh. You want mangoes that hold their shape when slicing or dicing them.
- Jalapeno or serrano chile
- Olive oil, pinch of sea salt
How to make vegan mango ceviche?
First, slice the onion and add lemon juice to it. In the meantime, peel and slice the mango. Then, add the mango to the onion, season it, and mix well. Finish it with cilantro.
You can serve it individually or in a big salad bowl, but always make sure to serve it with crunchy tortilla chips or tostadas.
Which type of mango is best for ceviche?
The best mangoes for ceviche are mangos with firm flesh, or you could use a bit under-ripe mangos so they can hold their shape in the dish. For this dish or salsas, I love Tommy mangoes or any other variety that has a greenish peel tone and firm flesh.
How to peel a mango?
- Choose the Right Mango: Make sure your mango is ripe. It should feel slightly soft when pressed gently.
- Wash the Mango: Rinse the mango under running water to remove any dirt or residue.
- Peel the mango. Use a paring knife or vegetable peeler to remove the skin gently.
- Cut the Mango: Place the mango on a cutting board with the stem side down. Find the tallest line of the mango and position your knife to one side of the center. Cut down, guiding your knife along the flat, oval-shaped seed. Repeat on the other side. You will end up with three pieces: two halves and a middle section with the seed.
- Slice the Mango: To julienne the flesh, slice the mango halves into thin strips.
- Deal with the Seed: Trim as much mango flesh around the seed as possible for the middle section. Slice these pieces as well.
tips for the best mango ceviche
- This ceviche is best eaten the day it is prepared.
- Red onions are best but you can use yellow or white onion. Do not use sweet onions here.
- Serve it with tostadas, corn chips, homemade crackers, or potato chips.
- Remove the seeds and veins from the serrano chili pepper or jalapeño if you don’t want your ceviche to be very spicy.
- I like to serve this vegan dish in two different ways: as individual appetizers in small glasses or for big crowds in a big salad bowl.
- It also tastes amazing as a salad or over quinoa, white or brown rice.
Mango ceviche
Equipment
- Sharp knife
- Cutting board
- Large mixing bowl
Ingredients
- 1/2 red onion thinly sliced
- 3 limes, juice
- 1 Tommy mango
- 1 jalapeño or serrano
- 1 tsp olive oil
- Pinch sea salt
Instructions
- Begin by slicing the onion and placing it in a large bowl. Mix in the lemon juice and set the bowl aside. Proceed to peel the mango with a vegetable peeler and slice it into thin, matchstick-like pieces.
- Add the mango to the bowl with the onion and lemon juice. Toss in the minced jalapeño pepper, salt, and olive oil, and mix everything together thoroughly. Finish with chopped cilantro. Taste and adjust the seasoning as needed.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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