Vegan Ceviche with Mango, Apple and Sunflower Seeds

If ever there was a salad that screams “Spring,” this one is it. Not only does its color hearken images of spring buds of yellows and greens, but the mangoes hint that warmer weather awaits us. With its roots in Latin America, Ceviche is a seafood dish doused in lime juice, salt, red onion, and chiles. In this substitute and vegan version, seafood gets kicked to the curb and mango takes center stage… I assure you that there will be many curtain calls!


  • 2 large ripe mangoes, peeled, pitted, and sliced 1/4 inch thick
  • 1/2 small red onion, sliced thinly
  • 1/2 red chile or serrano (totally optional!!), seeded and finely chopped add to taste or skip altogether depending on your spice tolerance
  • juice of a whole lime
  • 1/4 and a bit of kosher salt
  • 3 tablespoons of olive oil
  • 1 unpeeled green apple, cut into matchsticks
  • 1/3 cup roughly chopped cilantro or flat-leaf parsley
  • 3 tablespoons of roasted sunflower seeds (salted optional)


  1. Place the mangoes, onion, and chile (if using) in a nonmetal bowl and toss with lime juice and salt.
  2. Marinate in the fridge for 15 minutes to 1-hour tossing occasionally.
  3. Remove from fridge and stir in olive oil and apple. Adjust seasonings.
  4. Right before and no sooner, add the sunflower seeds and cilantro or parsley.
  5. Olé!

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Lesley Wolman

All things fabulous! ❤️️

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