Mango Ceviche, delicious and vegan

This mango ceviche is super easy to prepare and its flavors are the best. This ceviche has bright and light flavors. It is fish or shrimp-free and perfect in every way. Serve it as an appetizer or as a side dish on a hot summer day.

ceviche de mango served in a small glass

Why will you love this recipe?

I love this mango ceviche, vegan mango ceviche. It is very fresh and perfect for entertaining. With this recipe, you can serve something fresh, Mexican authentic, and worry-free. This mango ceviche is worry-free because you can serve it to EVERBODY, even children, and do not worry about fish or shellfish allergies.

using a lime press to squeeze lime over red onion

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 it is usually served as an appetizer.

a mango with out a strip of peel

INGREDIENTS for the mango ceviche

  • Red onion thinly sliced; you can use yellow or white onion. Do not use sweet onions here.
  • Limes, lime juice, is better than lemon juice here. You could use a combination of both.
  • Mango, use mangos with firm flesh. You want mangoes that hold their shape when slicing or dicing them.
  • Jalapeño or serrano chile, use habanero peppers if you want it to be EXTRA SPICY.
  • Olive oil
  • Pinch of sea salt

How to make vegan mango ceviche?

It is so easy to prepare that I promise you’ll soon memorize the recipe and hopefully eat it all summer. There are three steps for this mango ceviche.

  • Slice the onion and add to it the lemon juice.
  • In the meantime peel and slice the mango.
  • Add the mango to the onion, season and mix. Serve individually or in big salad bowl (affiliate link) but always serve with crunchy tortilla chips or tostadas.
how to slice  a mancgo for ceviche

Which type of mango is best for ceviche?

The best mangoes for ceviche are mangos with firm flesh or you could use mangos that are a bit under-ripe 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.

✎TIP 

The easiest way to peel a mango is with a vegetable peeler or a very sharp pairing knife.

Either method works great, just be sure to peel them carefully and to remove only the peel, keep as much flesh as possible.
silced jalapeño without veins and seeds

tips, tricks & other recipes

  • This ceviche is best eaten the day it is prepared.
  • Serve it with tostadas, corn chips, homemade crackers, or potato chips.
  • If you don’t want your ceviche to be very spicy, remove the seeds and veins from the serrano chili pepper or jalapeño.
  • I like to serve this vegan dish in two different ways: as individual appetizers in small wine glasses or for big crowds in a big salad bowl (affiliate link).
  • It also tastes amazing as a salad or over quinoa, white or brown rice.
  • Here are other vegan authentic Mexican ceviche recipes that I think you will enjoy:

ceviche de mango

So here is the recipe for this delicious and epic mango ceviche and if you like it. Please share the blog. Do not forget to share a picture your dish on Instagram with @piloncilloyvainilla so I can see. Share on FB or save it for later on Pinterest.

If you have comments, questions or suggestions please share in the comment section below. It would also be great if you could rate this recipe with 5 stars.

mango ceviche

Mango ceviche

This recipe for mango ceviche is easy, delicious and authentic Mexican vegan. With this recipe you can tell everybody that eating healthy and vegan is easy and delicious.
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine Mexican
Servings 8 people
Calories 35 kcal

Ingredients
 
 

  • 1/2 red onion thinly sliced
  • 3 lemons its juice
  • 1 Tommy mango not fully ripe
  • 1 jalapeño seedless and minced
  • 1 tsp olive oil
  • Pinch of sea salt

Instructions
 

  • Slice the onion and put it in a large bowl.
  • Add the lemon juice, mix and set aside.
  • Peel the mango with a vegetable peeler and then julienne.
  • Add to the bowl with the onion and lemon juice. Add the minced jalapeño pepper, salt, and olive oil.
  • Mix well, taste and adjust the flavor if necessary.
  • Serve with corn tortilla chips, avocado or steamed rice.

Video

Nutrition

Calories: 35kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 109mgFiber: 2gSugar: 5gVitamin A: 296IUVitamin C: 32mgCalcium: 15mgIron: 1mg
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 #brownsugarandvanilla so we can all see your creations.
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Lorraine

5 stars
Delicious! And perfect for a green mango! If you love lime & spicy foods, you’ll love this recipe.
Thanks!

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