This salt, oil and sugar free vegan ceviche is full of fresh mango, tomato, jalapeno, and radish. It’s flexible too, there are many ways you can substitute the ingredients to end up with an equally pleasing and healthy salad for lunch or dinner. I will sometimes also add some avocado to this dish, which is delicious and filling and adds the perfect texture.

Vegan mango ceviche on a plate — This vegan mango ceviche is easy to make and is perfect as a side-dish, appetizer, or part of your next buddah bowl.

The mango mimics the fish texture you would find in a traditional ceviche dish. The dressing is the same, and will offer you the same kind of flavors you would find in any ceviche.

If you do not care for cilantro, you can use parsley instead. If you can’t find daikon, jicama is an excellent substitute (it was actually what I wanted to use, but was not available in our local stores). You could also use cauliflower – I don’t care for the texture as much, but it’s also a healthy alternative and easy to locate in the produce section.

This mango vegan ceviche is healthy, whole foods, and full of flavor.

Mango Ceviche (Vegan)

This plant-based vegan ceviche features mangos, herbs and delicious vegetables in a citrus dressing for a bright and fresh appetizer or side dish.

5 from 1 vote

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Course: Appetizer, Salad, Side Dish

Cuisine: American, Fusion, Spanish

Keyword: cilantro, daikon, jalapenos, jicama, lemons, limes, mango, onions, orange juice, parsley, tomatoes

Prep Time: 20

Total Time: 20

Servings: Servings

Calories: 51kcal

Author: Jen deHaan

Ingredients

3 cups daikon radish Diced or food processed. Substitute jicama or cauliflower
2 cups mango Fresh, cut into small strips. (think fish) – 3 cups
2 cups Roma tomatoes Diced, about 3 tomatoes
1/2 cup cilantro Fresh, chopped. Substitute with parsley if desired
1/4 cup parsley Fresh, chopped.
3/4 cup onion Fresh, diced
1/4 cup shallot Fresh, finely diced
2 jalapeno peppers Finely diced

Dressing

1/4 cup orange juice Fresh squeezed (about one large orange). See notes
1/4 cup lime juice See notes
3 Tbsp lemon juice See notes
1 tsp orange zest Add lemon and lime if desired.
1 tsp black pepper Fresh ground black pepper

Instructions

Chop and dice all fruit and vegetables, and add to a large bowl and combine well.
Combine all of the dressing ingredients in a separate bowl and whisk together well.
Pour dressing over the salad, and combine well. Let sit for 15-20 minutes to allow flavors to combine.
Serve and season with additional pepper and/or sea salt if desired (Optional).
Store in an airtight container in the fridge for up to/around 3 days. It doesn’t look as pretty the next day, but it tastes even better.

Notes

I usually make a double batch, and will often eat this as a main part of a bowl.

Avocado can also be a lovely addition to this ceviche.

If you do not want to use citrus juice, you can add the entire fruit (including pulp) to a blender and blend until smooth.

This salad tastes better as leftovers (the flavors will be stronger the next day after marinating in the fridge), although it’s slightly less picturesque.

You may have extra dressing, depending on whether you use pulp or how watery your vegetables are. I will usually toss in more vegetables or use it on a salad or bowl if I have extra. The dressing is fantastic over grains.

Nutrition Facts

Mango Ceviche (Vegan)

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

Potassium

281

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

855

Vitamin C

43.4

Calcium

Iron

0.5

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

Mango and tomatoes with daikon in a citrus dressing - vegan ceviche. — Mango texture is similar to raw fish, what you might normally find in a ceviche. You can also add avocados to this dish for some delicious additional flavor.

This recipe is SOS-Free (Salt, oil, and sugar free), but you can absolutely season it to your own taste and dietary preferences. See the notes about making this entirely “whole food” friendly by blending the whole fruit instead of juicing your limes, lemons, and oranges.