Ceviche (pronounced seh-vee-cheh) is a seafood dish that originated in Peru, but is now enjoyed in many South American countries. Typical ceviche includes chunks of a raw fish added to a bowl of lime or lemon juice. The acidity from the lime or lemon juice then cooks the fish.
Shoutout to my Tia Gloria for calling me a few weeks ago with an idea for the blog — a plant-based ceviche! This plant-based version omits the fish and includes mango and avocado to make it vegetarian/vegan.
This ceviche is citrusy, fresh, light, and so versatile. You can serve it with patacones, tortilla chips, as a slaw, or enjoy alone as an entrée.
What You’ll Need:
- 1 cup of diced ripe mango (should feel soft to touch and sweet to taste)
- ½ cup of diced avocado
- ¼ cup of diced red onion
- ¼ cup of finely diced fresh cilantro
- 1 tablespoon of freshly squeezed lime juice
- 1 tablespoon of freshly squeezed lemon juice
- 1 tablespoon of finely diced jalapeno
- ½ teaspoon of salt
- ¼ teaspoon (or the smallest pinch of) of white sugar
Directions:
- In a bowl add the mango, avocado, red onion, and jalapeno.
- Then, add the lime juice, lemon juice, and fresh cilantro.
- Add the salt, sugar, and combine well so that all of the ingredients are mixed together.
- I keep most of my produce in the fridge, so at this point my ceviche was already cold and I just popped it in the fridge for about 15 minutes to let the flavors combine. If your produce was room temperature, let the ceviche sit in the fridge for about an hour.
- You can serve the ceviche with patacones, tortilla chips, as a slaw, or enjoy alone.
- Yields about 2 servings.
