Recipes » Side Dishes » Mango Ceviche With Kale
T. Colin Campbell Center for Nutrition Studies

Mango Ceviche With Kale

By 3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5(3)
Ceviche is a raw fish dish traditionally prepared in countries like Mexico, Peru, Colombia, Ecuador, and Chile. This plant-based ceviche is an easy and refreshing recipe that is great during warmer months. Even with very few ingredients, its flavor is exquisite!
Prep: 10 mins Yield: 4 servings
Gluten Free Low Sugar Raw Soy Free

Ingredients

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 2–3 limes
  • 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)
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

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

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