mango Ceviche, delicious and vegan

This vegan mango ceviche recipe is easy, delicious, and authentically Mexican. With this recipe, you can show that eating healthy and vegan can be both easy and delicious.
ceviche de mango served in a small glass

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.

a mango with out a strip of peel

INGREDIENTS for the mango ceviche

How to make vegan mango ceviche?

how to slice  a mancgo for 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.

ceviche de mango

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

Mango ceviche

Alejandra Graf
This vegan mango ceviche recipe is easy, delicious, and authentically Mexican. With this recipe, you can show that eating healthy and vegan can be both easy and delicious.
4.88 de 8 votos
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mexican
Servings 4 people
Calories 61 kcal

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

Serving: 1gCalories: 61kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 2mgPotassium: 167mgFiber: 3gSugar: 9gVitamin A: 623IUVitamin C: 39mgCalcium: 26mgIron: 0.4mg
Keyword healthy mexican food, mexican ceviche

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
Latest posts by Alejandra Graf (see all)
4.88 from 8 votes (7 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




1 Comment
Oldest
Newest
Inline Feedbacks
View all comments

BREAKFAST

VEGGIES

MAINS

SALADS