Ceviche Vegano Recipe (Vegan Ceviche with Mango & Avocado)

Last modified on October 23, 2025 • 1 min read • 197 words

Ceviches are the perfect summer treat! These fresh and tangy salads are particularly famous in Peru, but Ecuador also has a wide variety of ceviches to offer, even if they are less well known. Here we share one of these variations with you.

Ceviche vegano  

  20 minutes
  2 servings
  -

Ingredients:

• ½ mango
• ½ avocado
• 1 orange (juiced)
• 1 tomato
• 3 limes
• ½ red onion
• 1 tbsp cilantro (fresh)
• 1 pinch salt
• 1 pinch pepper

Steps:

1. Blend the tomato with the orange and lime juice in a blender. This is your ceviche base. If you like, strain it through a sieve before placing it in a salad bowl.

2. Cut the onion into half rings, cut the mango and avocado into approx. 1 cm cubes and add both to the ceviche base.

3. Add chopped cilantro to the ceviche and season with salt and pepper.

Origin  

Originally, ceviche is based on fish that is “cooked” in lime juice. Today you can find all kinds of great variants — with mango, avocado, meat…

  Note

Want more? Soon we will launch our ceviche cookbook where you will learn about exciting variants including their Ecuadorian history.