Vegan Ceviche Tostada Recipe with Miso Ginger

Vegan Ceviche Tostada Recipe with Miso Ginger

Begin the new year with this delicious and healthy vegan ceviche meal idea, the perfect mix of citric, sweet and bit of spice. Our recipe is not only easy to make, but made with ingredients that might you already have in your fridge! Try this vegan ceviche recipe inspired by our friend Fernanda Health Coach, of course with the delicious touch of BeanVivo Miso Ginger.

Recipe serves: 2
BeanVivo Dip: Miso Ginger

Vegan Ceviche Ingredients

Ripe mangos, Diced (3)
Red Bell pepper, chopped (1)
Red onion, chopped (1/2 cup)
Fresh cilantro leaves, chopped (1/4 cup)
Jalapeño, seeded and minced (1)
Large lime, juiced (about 1/4 cup lime juice) 1
Salt and paper (1/4 tsp)
Miso ginger dip (1/4 cup)
Corn Tostada (2)


1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño.
2. Drizzle the vegan ceviche mixture with the lemon juice. Mix well. Season to taste.
3. Spread Miso ginger dip on the tostada and serve the vegan ceviche on top, sprinkle with fresh cilantro and ENJOY.

Back to blog