Raw Vegan Mango Ceviche

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This is not your average recipe, but our goal is to provide recipes that keep the raw vegan diet interesting. We don’t want you to work hard to create flavors that keep you coming back bite after bite. The goal is to take a bite of a recipe and wow your taste buds. You want to feel as though you are trying something new and exciting, without it being so unfamiliar that you lose interest. We hope this raw vegan mango ceviche does that for you.

Easy to prepare and incredibly refreshing on a hot day, this mango ceviche is very unique. It is easy to prepare and everyone is sure to love it, even the children. Plus, the great thing about this recipe is that you don’t have to worry about fish or shellfish allergies. Traditionally, ceviche contains raw fish or shellfish that “cooks” in lime juice or other citrus juice. Chiles, cilantro, onion, salt, and other aromatics are often included, but the recipe can change depending on the region of Latin American you’re in.

Although the recipes vary from country to country, the main thing is that each recipe is refreshing, bright, and zesty. Ceviche is often served as an appetizer, but you can enjoy more than an appetizer portion of this recipe if you want. Lastly, you don’t want your mangos to be overly ripe. The mango should still be a little firm because you want them to hold their shape and texture when you mix the ingredients.

Raw Vegan Mango Ceviche
  • Prep Time:15m
  • Total Time:15m


  • 1/2 red onion, thinly sliced
  • 3 limes, juiced
  • pinch of sea salt
  • 1 large mango
  • 1 jalapeño, seeded and minced
  • 1/4 c cilantro, chopped
  • 1 tsp. olive oil


  1. Add the red onion to a medium-sized mixing bowl and juice the limes into the bowl.
  2. Season with a pinch of sea salt and give the onions a gentle mix. The lime juice and salt will help break down the allium flavor of the onion, making it less intense.
  3. While the lime juice and salt are working their magic on the onion, peel and cube the mango into bite-size pieces.
  4. Add the mango, minced jalapeño, and cilantro to the bowl. Drizzle with olive oil and gently mix, being careful not to overwork the cilantro.
  5. You can serve as is, or you can throw a little cubed avocado into the mix. The choice is yours!
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