This mango ceviche is fresh, colorful, and easy to make, bringing together juicy mango, crisp vegetables, and a citrusy kick with a hint of passion fruit. It’s a light and refreshing option that works well as a snack or appetizer. The mix of sweet fruit and savory flavors keeps it interesting, creating a fresh and delicious dish that’s perfect for sharing or enjoying on a warm day.
Makes 4 to 6 servings.
Ingredients
2 cups diced mango
¼ cup onion, julienned
¼ cup sweet bell pepper, any color
Juice of 2 lemons, roughly ⅓ to ½ cup
1 tablespoon passion fruit juice
1 teaspoon finely chopped mint
1 tablespoon finely chopped cilantro
Baked tortilla chips for serving (optional; see Tofu Scramble recipe)
1. In a large bowl, combine the mango, onion, and sweet peppers. Mix well.
2. Add the lemon juice and passion fruit juice, mix, and let rest for about 5 minutes.
3. Add the finely chopped cilantro and mint, then serve.
4. Optionally, serve with baked tortilla chips.
Chef’s Note:
This snack can also be made with other fresh fruits, like pineapple or strawberries. It’s great for using seasonal fruits—delicious and refreshing!
Kenneth González, 23, is the talented chef at Luna Lodge, already with nearly a decade of experience. He began cooking at
14 in his mother’s restaurant, where he learned that time is gold and every dish must be made with love. A graduate of a technical program in food and beverage, Kenneth has spent four and a half years refining his craft at Luna. Passionate about desserts, pastries, and baking, he believes cuisine evolves like fashion. His experience in SOS-free cuisine has pushed him to create vibrant flavors naturally, without relying on oils, sugar, or salt.
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