Tropical Ceviche with Gluten Free Bread Slices on Side

Tropical Ceviche With A Kick!

Hanna Lane

Let’s add a little more spice to the CinnaSpice Loaf with this delicious Tropical Ceviche. Experience a little island getaway with every bite!


  • 4-6 slices of CinnaSpice Loaf
  • 1-2 avocados depending on size, cut into 1/2" cubes
  • 1 lime, squeeze for juice
  • 1/2 large ripe mango cut into 1/2" cubes
  • 1/2 red onion diced
  • 1 jalapeño with the seeds & ribs removed, diced
  • 1/4 cup cilantro chopped
  • 1/2 tsp sea salt
  • Cream cheese or vegan spread


  1. Put the diced red onion in a strainer and then submerge into a bowl of iced water for 10 minutes while you prepare the other ingredients. This will lesson the flavor of the onion. If you love onions, you can skip this step!
  2. Place diced mango and jalapeño in a bowl. 
  3. Add half the lime juice and mix to make sure mango is covered. 
  4. Drain the red onions and pat dry with paper towel. 
  5. Add the avocadoes, red onions, cilantro, and salt to the bowl. Pour in additional lime juice if desired. Stir gently and then leave in the fridge for 5 minutes to chill and marinade. 
  6. Toast the bread for 4 minutes and let it cool.
  7. Spread with cream cheese or a vegan spread. 
  8. Top bread with your delicious Tropical Ceviche and with every bite feel like you have escaped to a sandy beach with waves crashing!
Gluten Free Tropical Ceviche
Recipe & photos by @kaileeinthekitchen