Mango Ceviche With Kale

Mango Ceviche With Kale

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


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)


  1. Mix all the ingredients in a large bowl.
  2. Taste and adjust the amount of salt and pepper to your liking.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Side Dishes

Created on 15 May, 2022.