Asian-Inspired Mango Avocado Ceviche (Vegan, Gluten-Free)

May 21, 2021
This is the best ever salsa that I ever tried, and trust me I tried many. I originally was making my summer goddess bliss bowl (recipe here on PD), and I had a few leftovers and had no idea how to top up my basic tofu-rice lunch when it hit me: why not make a salsa from all the leftovers from the bowl? Mango, avocado, sriracha, GF soy sauce and green onions.... Could be really bad but it's a bomb combo! It's my biggest fear that I combine ingredients that will taste so bad that they end up in the trash right away, but so far it always tasted good. Sweet, sour, and tangy, this is a great vegan "ceviche" appetizer, or a topping for a myriad of cuisines.

You have to give it a try. It goes well with everything: you're Buddha bowl, tacos, tostadas, chips, salad or even with vegan hot dog. Yes!
mango avocado ceviche on a blue plate

Asian-Inspired Mango Avocado Ceviche (Vegan, Gluten-Free)

utensils YIELDS 2 servings
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  • 1 medium mango, diced
  • 1 medium avocado, diced
  • 1 small lime juice
  • 1 ts sesame oil
  • 1 ts GF soy sauce
  • 2 chopped green onion (green parts only)
  • 1 tbs toasted sesame and linsseed
  • to taste salt, pepper
  • to taste sriracha
  • 1/4 ts ginger powder
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1. Slice up your mango, avocado and green onion and  place them in a bowl.

2. Season with ginger powder, salt and pepper.

3. Add sesame oil, seeds, GF soy sauce and sriracha. Mix well to combine.

4. Taste and adjust seasoning as you prefer.

5. Let it chill for at least 10 minutes before serving.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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