share

Vegan Mango “Ceviche” with Plantain Chips

by
vegan ceviche on annies menu

With all the summer flavors of a bright and bold mango ceviche without any of the fuss of raw fish: this Vegan Mango “Ceviche” with Plantain Chips is going to be your new favorite dip!

Jump to Recipe


Ceviche is always one of my go-to appetizer orders when I’m at a restaurant. For those of you who aren’t familiar, ceviche is diced up raw fish “cooked” or “cured” in a citrus. It’s absolutely delicious! That being said, serving up raw fish is a tricky task. You need to cure it with just the right amount of acid and leave it marinating for such a precise amount of time to ensure that your fish is neither undercured or overcured. Clearly, this is not the perfect task for your average weeknight appetizer. 

That’s where this Vegan Mango “Ceviche” with Plantain Chips comes into play. This easy dip has all the sweet and spicy flavors of your favorite ceviche, but minus any of the worrying about eating undercooked fish! That’s a win-win in my book.

The breakdown…

This Vegan Mango “Ceviche” with Plantain Chips really could not be easier. Like, for real, there are only two steps! First up: make the citrus marinade for your other ingredients. I call it a marinade because, well, that’s what I would call it in your typical ceviche. That being said, this is really just a simple acidic herby vinaigrette. 

This marinade starts off with a base of just a little bit of olive oil and a lot of lime juice. Acid is what makes a ceviche a ceviche, so tons of lime is necessary here! Still, I like to incorporate that oil to prevent a sour explosion in your mouth… nobody wants that. To that base, go ahead and add in some orange juice and honey. While they bring their own flavors as well, the main purpose of these ingredients is to tone down the spice and tartness in the dip. I usually just use orange juice from the bottle, but you could totally juice up about half an orange if that’s more your thing!

those herbs…

Next up, throw in that garlic. Garlic makes everything better… no need to explain that one. But, what is a little more unique is the addition of all those good fresh herbs. Fresh herbs are my favorite (if you can’t tell from my recent recipes, lol). They just bring so much life to an otherwise dull dish! In this Vegan Mango “Ceviche” with Plantain Chips, I use fresh mint and cilantro.

The combination of the two is truly the best in this dip, so definitely try to use both if you can get your hands on them! But, if you’re one of those people that cilantro tastes like dish soap to, go ahead and substitute it with fresh chives or fresh basil. Chives are my go-to swap for anyone who doesn’t like cilantro, as they are pretty mild and will work in just about anything cilantro goes in (chives in guac is heavenly!!). But, basil also works well in this dish — just brings in a different flavor. 

After a touch of salt and pepper, your marinade is good to go! Now it’s time to add in all the ceviche fixins.

This Vegan Mango “Ceviche” with Plantain Chips consists of a jalapeño, avocado, mango, some red onion, and scallions. The jalapeño is a must, at least in my opinion. It brings in a little kick that really is irreplaceable, and makes for a killer ceviche. So, if you’re spice sensitive, I wouldn’t cut it out completely, but you could definitely just use a half a pepper. 

the avocado and mango!!

The avocado is arguably one of the most important aspects of this Vegan Mango “Ceviche” with Plantain Chips. It acts as a neutral base to a super flavorful dip, but it also brings in a nice touch of natural creaminess that counterbalances all of the acid and spice. Definitely a must use! Besides that, though, the mango is truly the star of this recipe. I mean… it’s in the title for a reason! Mango may not be in all of the ceviches I eat, but it definitely is in some of my favorites that I’ve had! Fruit is basically nature’s candy, and brings in the perfect amount of sweetness to this dish. So good!

Lastly, I add in both red onion and scallions. Yes, I know, TWO vegetables from the onion group! This may seem overboard, but, trust me, these both bring totally different things to the table. The red onion is definitely more potent, and brings in a much needed pop of color; whereas, the scallions are much more mild, and really just contribute a nice texture. 

how to serve it up!

All in all, this Vegan Mango “Ceviche” with Plantain Chips is super easy, yet so delicious. I serve this up with store bought plantain chips and it’s a crowd pleasure. Plantain chips are super easy to find in any grocery store, but you could also make them yourself. Or you could even make my Healthier Puerto Rican Plantains for a bit of a thicker option! Plantain chips are perfect because they are a nice neutral – not too sweet, not too salty. Plus, they really go along with the whole tropical summer vibe of the dish. That being said, taro chips or tortilla chips would also work well. 

Another way I love to eat this Vegan Mango “Ceviche” with Plantain Chips is not as a dip at all!! I love to grill up some meaty white fish (halibut is my fav) and serve this ceviche right on top as a topping. Better yet? Eat it as a side salad or with a grain or pasta! 

The sky’s the limits with this recipe. Let me know how you eat it in the comments below! Enjoy!

Vegan Mango “Ceviche” with Plantain Chips

Recipe by Annie PatrickCourse: Appetizers, DipCuisine: Peruvian, LatinDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Marinate time

20

minutes

With all the summer flavors of a bright and bold mango ceviche without any of the fuss of raw fish: this Vegan Mango “Ceviche” with Plantain Chips is going to be your new favorite dip!

Ingredients

  • 2 tbsp olive oil

  • ½ cup lime juice (about 4 limes, juiced)

  • 2 tbsp orange juice

  • 1 tsp honey

  • 2 cloves garlic, minced

  • ¼ cup fresh mint, finely diced

  • ¼ cup fresh cilantro, finely diced

  • Salt and pepper, to taste

  • 1 large jalapeño, seeded and finely diced

  • 2 large avocados, diced

  • 2 mangoes, diced (about 1-2 cups)

  • ½ a red onion, finely diced

  • 3 scallions, thinly sliced

  • 1 5 oz bag plantain chips

Instructions

  • In the bottom of a large bowl, whisk together the olive oil, lime juice, orange juice, honey, garlic, mint, cilantro, salt, and pepper.
  • Toss in the jalapeno, avocado, mango, red onion, and scallions. Cover with plastic wrap and allow the dip to marinate for 20-40 minutes. Serve with your favorite Taro Chips and enjoy!
Tags:
On Annie's Menu
Close Cookmode