Ceviche is a raw fish dish traditionally prepared in countries like Mexico, Peru, Colombia, Ecuador, and Chile. This plant-based mango ceviche with kale is an easy and refreshing recipe that is great during warmer months. Even with very few ingredients, its flavor is exquisite!
Health Benefits – soy free, gluten free, raw, low sugar
Prep: 30 Minutes | Freezing time: 1 – 2 hours | Servings: 8
Ingredients
½ red onion, thinly sliced
½ red bell pepper, finely diced
½ cup finely chopped cilantro
1 cup kale, stemmed and finely chopped
Juice of 3–4 lemons
1 firm ripe mango, thinly sliced
Pinch of salt and pepper
Pinch of turmeric powder and garlic powder
1 jalapeño, seeded and finely chopped (optional)
Method
- Mix all the ingredients in a large bowl.
- Taste and adjust the amount of salt and pepper to your liking.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 15 May, 2022.
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