Raw Vegan Coconut Mango Ceviche Recipe

This was the BEST raw vegan ceviche that my amazing, raw vegan chef father has ever made!! It smells and looks just like ceviche, but without the added shrimp (of course!). This gourmet ceviche is healthy, delicious, bursting with flavors, and quite satisfying. It’s low in salt, oil and fat.

Ceviche is a shrimp dish that’s native to the Spanish culture. I grew up with eating ceviche with white rice and tostones (which is Spanish for fried platono). This is the most healthiest ceviche ever, and can be enjoyed a few different ways.. Goes great served with quinoa, served inside romaine lettuce or salad. You can even add sprouted and marinated mung beans, for an additional crunch.

This ceviche is so simple and quick to make; it’s literally done in under 10 minutes!

Raw Vegan Coconut Mango Ceviche Recipe

Serves 2 people (simply add more ingredients if serving more people)

A note about measurements: I do not measure my ingredients. I basically just eye ball things. So feel free to add more or less of the ingredients as you like. I just pour in however much juice or ingredients I think is enoug. 

Ingredients:

• Meat of 2 young thai coconut (save about ¼ cup water for the ceviche and drink the rest) , cut/slice meat into chunks/slices

• 1 whole red, yellow or green bell pepper

• 1 tomato

• 2 ripe ataulfo mangoes (or any mango variety you like)

• ¼ cup red onion, diced and sliced into chunks or however you like

• 1 heaping handful of organic cilantro

• ¼ cup coconut aminos

• ¼ cup apple cider vinegar

• Organic seasonings, I like paprika, all purpose seasonings, cayenne,  turmeric, sea salt, and italian seasonings

• Crimini or portabella mushrooms, sliced into chunks

• 1 teaspoon of Activation Product Panaseeda oil 5 mix blend

Additional Add-In (optional, but would make the ceviche more epic)

• Juice of 1 fresh orange

• ½ cup marinated sprouted TruRoots mung beans (recipe here)

Directions

1.) Wash and chop the veggies as necessary and place them in a medium sized bowl. Add in the coconut aminos and apple cider vinegar into the bowl, along with the seasonings.

2.) Crack open the young thai coconut and strain the water into a big clean bowl. Straining the water of the coconut is very beneficial and essential, as the wood chips from the coconut are not edible.

3.) Pour a bit of the coconut water into the bowl of marinated veggies., and scoop out the meat of the coconuts with a spoon. Place the meat onto a plate and slice/cut into chunks. Pour the sliced meat in the bowl with marinated veggies.

4.) Wash the skin of the mango to avoid getting poison ivy (read here to learn about it) and peel the skin. Slice and chop the mangoes into chunks and pour into the bowl of marinated veggies.

5.) Once you’ve chopped and placed all the veggies into the bowl with marinated veggies, add in your desired seasonings of choice to add flavor.

6.) Mix the ceviche ingredients together in the bowl. Feel free to add in any additional add ins if you like.

7.) Serve the ceviche however you like and enjoy!

I enjoyed this ceviche with a piece of Ezekiel Sprouted Whole Grain Bread. Please note, I currently don’t eat anymore of Food For Life’s Ezekiel bread as it contains wheat and their wheat-free breads contain agave. S, no thank you! I’m better off making my own homemade dehydrated flatbread to go well with this scrumptious ceviche. 

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