We first tried this vegan mango and avocado ceviche at a vegan restaurant in Cusco, Peru and quickly fell in love with it. This was around the time we decided to shift our diet to a more vegan friendly one so I was keen to try dishes I could replicate at home.
I’ve already made this dish three times since we got back to Australia, and I’ve loved it each time. It’s quick and easy, fresh and flavourful, sweet and spicy – basically all the components that make up a good dish for me. Give it a go and let me know what you think!
Ingredients
- 1 mango (choose a sweet one like the R2E2 or Kent)
- 1 avocado
- 1 green or red chilli
- 1/2 red onion
- 1/3 cup coriander
- 1/3 cup mint
- 1 lime
- Salt to taste
Method
- Dice the mango and avocado into medium sized chunks. You don't want to make them too small or they'll just turn to mush when mixing at the end.
- Finely chop the red onion, chilli, coriander and mint.
- Combine the above ingredients in a bowl.
- Half the lime and squeeze the juice from both halves into the bowl.
- Add salt to taste and mix it up.
- Plate up and enjoy!
Notes
The Kent and the R2E2 are good varieties of mango to use in this dish.
Did you try this recipe?
Let me know if you enjoyed it! Tag me on Instagram at @bees_bites_