Anybody else plan on celebrating Cinco de Mayo all week long?! I have so many recipes on my menu plan that I had to extend the festivities a few days this year. Honestly, I just love Mexican food, I could eat it every single day for the rest of my life with no complaint.
This easy vegan ceviche has been gracing our dinner table and Todd’s lunch box regularly now for the past month. It’s simple, fresh and infused with citrus, ginger and cilantro. You really can’t go wrong with those flavors right?
Whether you are prepping a Cinco de Mayo feast, healthy delicious lunches or you just don’t want to turn on the darn stove – this vegan ceviche made with Massel is for you!