Recipes
Tomato Mango Ceviche
Serves 4
| Prep Time: 10 mins
| Cook Time: 0 mins
| Total Time: 10 mins
You may need: Chile-Limón
Discover The Recipe
Our Tomato Mango Ceviche is a vegan and tropically-sweet take on a Peruvian classic. Ceviche also known as “cebiche” is a popular Peruvian dish that is made by “cooking” raw seafood in citrus juice. Essentially the term ceviche refers to the unique pickling technique used to prepare the protein – or in this case the fruit of choice. Authentic Peruvian ceviche is made with sea bass or shark, lime juice (or any citrus juice) and aji amarillo chili peppers. Although ceviche originated in Peru, the popular dish has since found its way onto menus all over the world.
Our exotic Chile-Limon spice blend brings this Tomato Mango Ceviche recipe together beautifully. It’s made with cumin, paprika, oregano, kaffir lime and Aji Panca and Aji Amarillo chilis for a warm and fruity kick. This plant-based recipe is vibrant in color thanks to plump heirloom tomatoes and juicy ripe mango. Throw in some crisp red onion and spicy jalapeno and douse with fresh lime juice and our Chile-Limon spice blend. Serve this Tomato Mango Ceviche chilled as an appetizer alongside our Mushroom Jalea recipe for a true Peruvian-inspired vegan menu. You can also experiment with other plant-based ingredients such as mushrooms, jackfruit and even creamy avocado.
Ingredients
2 heirloom tomatoes, cubed
1 cup ripe mango, peeled and cubed
1 lime, juiced
1/2 small red onion, sliced finely
1 jalapeño, seeded and sliced
2 Tbsp cilantro leaves, chopped
2 tsp Piquant Post Chile-Limon
1/2 tsp salt
Notes
Ceviche is traditionally made with fish, but there are endless ways to make a vegan variety. Try making this recipe with mushrooms, hearts of palm, avocado or even jackfruit!
Try serving this light appetizer with our Mushroom Jalea for a healthy lunch!
Instructions
Cut the heirloom tomato and mango into 1/2” cubes. Place the pieces in a medium mixing bowl.
Add the lime juice, red onion, jalapeño, cilantro, Piquant Post Chile-Limon and salt.
Toss until all the ingredients are well combined. Adjust the seasoning with more salt, lime or Piquant Post Chile Limon.
Serve chilled with a garnish of more cilantro and lime.
Alternatives & Substitutions
Looking for more Chile Limon recipes? Try our Peruvian Chili Lime Shrimp or our Chili Lime Chicken. We also have tasty recipes for Peruvian Shrimp Chowder (Chupe de Camarones) and Peruvian Mushroom Jalea that you will love!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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Tomato Mango Ceviche
Serves
4
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
Piquant Post spice you'll need: Chile-Limón
Ingredients
2 heirloom tomatoes, cubed
1 cup ripe mango, peeled and cubed
1 lime, juiced
1/2 small red onion, sliced finely
1 jalapeño, seeded and sliced
2 Tbsp cilantro leaves, chopped
2 tsp Piquant Post Chile-Limon
1/2 tsp salt
Instructions
Cut the heirloom tomato and mango into 1/2” cubes. Place the pieces in a medium mixing bowl.
Add the lime juice, red onion, jalapeño, cilantro, Piquant Post Chile-Limon and salt.
Toss until all the ingredients are well combined. Adjust the seasoning with more salt, lime or Piquant Post Chile Limon.
Serve chilled with a garnish of more cilantro and lime.
Notes
Ceviche is traditionally made with fish, but there are endless ways to make a vegan variety. Try making this recipe with mushrooms, hearts of palm, avocado or even jackfruit!
Try serving this light appetizer with our Mushroom Jalea for a healthy lunch!
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