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Best vegan ceviche with mango, avocado and lime

Vegan Ceviche with Mango and Avocado

This seafood-free vegan ceviche with avocado and mango is packed with zesty Tropical flavors and makes the perfect appetizer and snack for any occasion. Raw, delicious, whole foods plant based and gluten-free.
Course Appetizer
Cuisine Latin
Keyword plant based, Vegan Ceviche, wfpb
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 240kcal
Author Florentina


  • 14 oz can hearts of palm
  • 1 hass avocado
  • 1 red mango
  • 1/4 cup red onion diced
  • 1/4 cup fresh cilantro roughly chopped
  • 2 limes
  • 1 pinch dulse flakes or nori seaweed
  • 1 red chili for heat chopped (optional)
  • sea salt to taste


  • Drain the hearts of palm and chop them up into small bite site pieces.
  • Peel both the mango and avocado and dice them into similar size pieces with the hearts of palm. Discard the pith.
  • Add all the ceviche ingredients to a mixing bowl and squeeze in the lime. Season with salt and pepper to taste and serve chilled.



Storage: Even though this ceviche contains avocado it can still be prepared up to one day in advance thanks to the generous lime dressing that keeps it from oxidizing.


Calories: 240kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 2171mg | Fiber: 7g | Sugar: 25g | Vitamin A: 785IU | Vitamin C: 43mg | Calcium: 41mg | Iron: 2mg