If you’re craving the bright, zesty freshness of ceviche but want a bold, unexpected twist that dances between the tropics and the Middle East, this Seaweed Ceviche with Mango and RoboFood Hawaij Seasoning is your next must-try.
Forget traditional fish-based preparations — this vibrant, plant-powered dish reimagines ceviche using marinated seaweed, transformed into a tender, oceanic base that’s briny yet delicate.
Paired with sweet ripe mango, fiery jalapeño, and the warm, earthy aroma of Yemeni spice, it’s a refreshing, nutrient-dense appetizer perfect for warm-weather gatherings, foodie parties, or as a show-stopping starter on your next mezze board.
Why This Seaweed Ceviche Stands Out
This recipe is more than just a vegan alternative — it’s a celebration of global flavors converging in one bowl.
The key to its uniqueness lies in the use of RoboFood Hawaij Seasoning, a traditional Yemeni spice blend that brings depth, warmth, and complexity to dishes.
While Hawaij is most commonly used in hkake (a spiced coffee), soups, and stews, we’re unlocking its potential in a raw, citrus-marinated format.
Traditionally, ceviche relies on the acidity of citrus juice to ‘cook’ raw fish, altering its protein structure and giving it a firmer, opaque texture.
In this plant-based version, we apply the same principle to rehydrated seaweed.
The result mimics the texture of seafood remarkably well — chewy, slightly crisp, and deeply savory — while absorbing the zesty marinade and subtle spice notes from the Hawaij.
The Star Ingredient: RoboFood Hawaij Seasoning
RoboFood Hawaij Seasoning is a masterful blend of cumin, black pepper, turmeric, and cardamom.
Each spice plays a role: cumin brings earthiness, black pepper adds a gentle kick, turmeric lends color and anti-inflammatory benefits, and cardamom offers a floral, almost citrusy finish.
Combined, they create a fragrance that’s both warming and inviting — not typically associated with ceviche, but surprisingly harmonious when paired with tropical ingredients.
I first experimented with Hawaij in soups, but something about its aromatic profile sparked an idea: could this blend work in a more unexpected context?
The answer was a resounding yes.
The warm spices don’t overpower the dish; instead, they deepen the umami of the seaweed and elevate the sweetness of the mango.
It’s a tropical-robotic twist, as we like to call it — where tradition meets innovation, and flavor knows no borders.
Choosing the Right Seaweed
Not all seaweed is created equal for this recipe.
You’ll want a variety that holds its texture after marinating but isn’t too tough or overly salty.
Wakame is ideal — it’s commonly used in Japanese salads and has a silky, slightly crisp bite when rehydrated.
Avoid kombu or nori sheets unless you’re looking for a very different texture.
Here’s how to prepare it:
- Soak dried wakame in cold water for 10–15 minutes until it’s tender and expanded.
- Rinse thoroughly to remove excess salt or debris.
- Drain well and chop into bite-sized pieces.
Fresh seaweed can be used if available, but drying and rehydrating helps concentrate flavor and improve texture for marination.
Building Layers of Flavor
The magic of this ceviche lies in layering flavors and textures.
We start with the seaweed base, then add fresh mango for sweetness, red onion for sharpness, jalapeño for heat, and cilantro for herbal brightness.
Lime juice is the primary acid — it ‘cooks’ the seaweed and ties all the ingredients together with its tart punch.
But the standout element?
A light sprinkle of RoboFood Hawaij Seasoning.
Just 1/2 to 1 teaspoon is enough to infuse the entire dish with a warm, exotic aroma.
Don’t skip the blooming step — we’ll briefly toast the spice in a dry pan or mix it with a touch of olive oil to awaken its essential oils before folding it into the marinade.
This small step makes a huge difference in unlocking depth.
The Full Recipe: Seaweed Ceviche with Hawaij & Mango
Ready to make it?
Here’s everything you’ll need:
Ingredients
- 1/2 cup dried wakame seaweed
- 1 cup fresh lime juice (about 6–8 limes)
- 1 ripe mango, diced
- 1/4 cup finely sliced red onion
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1/2 to 1 tsp RoboFood Hawaij Seasoning (adjust to taste)
- 1 tbsp extra virgin olive oil
- 1 ripe avocado, diced (optional, for creaminess)
- Sea salt, to taste (optional, depending on seaweed)
- Lime zest, for garnish
- Tortilla chips, plantain chips, or cucumber slices for serving
Step-by-Step Instructions
- Rehydrate the wakame: Place dried wakame in a bowl and cover with cold water. Let soak for 10–15 minutes until fully expanded and tender. Drain and rinse under cold water. Chop into small, bite-sized pieces.
- Bloom the Hawaij: In a small pan over low heat, toast the RoboFood Hawaij Seasoning for 1–2 minutes until fragrant. Alternatively, mix with olive oil and let sit for 5 minutes to infuse. This step enhances flavor and aroma significantly.
- Combine ingredients: In a large mixing bowl, combine rehydrated wakame, lime juice, bloomed Hawaij (with oil if used), diced mango, red onion, jalapeño, and cilantro. Gently stir to combine.
- Marinate: Cover and refrigerate for 30–45 minutes. The acidity will tenderize the seaweed further and allow flavors to meld. Stir halfway through.
- Finish and serve: Just before serving, fold in diced avocado (if using). Taste and adjust seasoning — a pinch of salt may be needed depending on the seaweed’s salt content. Garnish with lime zest.
- Plate creatively: Serve in small bowls with tortilla chips, scoop it onto cucumber rounds for a low-carb option, or layer in martini glasses for an elegant presentation.
Pro Tips for Success
- Don’t over-marinate: While traditional ceviche can sit for hours, seaweed becomes slimy if left too long in citrus. Stick to 45 minutes max for ideal texture.
- Balance the heat: If you’re sensitive to spice, remove all seeds and membranes from the jalapeño. For more fire, add a pinch of cayenne or keep some seeds.
- Use ripe but firm mango: Overripe mango will disintegrate in the marinade. Look for mangoes with a slight give and vibrant orange-yellow hue.
- Boost umami: For an extra savory punch, add a splash of coconut aminos or a few drops of liquid kelp extract.
Nutritional Benefits of Seaweed & Hawaij
This dish isn’t just delicious — it’s packed with nutrition.
Wakame is rich in iodine, vital for thyroid health, and contains fucoxanthin, a compound studied for its metabolic benefits.
It’s also a source of calcium, magnesium, and antioxidants.
Meanwhile, the spices in RoboFood Hawaij each bring health-boosting properties.
Turmeric contains curcumin, a powerful anti-inflammatory agent.
Cumin supports digestion, while cardamom has antimicrobial qualities and may aid respiratory health.
Combined, they create a functional spice blend that’s as beneficial as it is flavorful.
How to Store and Serve
This ceviche is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
Note that the avocado may brown, and the seaweed may soften further, so consider adding avocado at the last moment if prepping ahead.
It’s perfect as:
- A light summer appetizer
- A detoxifying lunch served over greens
- A plant-based party snack for vegan guests
- A fusion taco filling with corn tortillas and microgreens
Why You’ll Love This Recipe
In a world where plant-based cuisine is evolving rapidly, this Seaweed Ceviche with Hawaij and Mango stands out as both adventurous and accessible.
It challenges the idea that ceviche must involve fish, while delivering the same fresh, oceanic satisfaction.
The addition of RoboFood Hawaij Seasoning brings global flair and depth, transforming a simple salad into a conversation-starting dish.
Whether you’re exploring Yemeni flavors for the first time or looking for inventive vegan recipes, this ceviche is a testament to how spices can bridge continents and inspire culinary innovation.
Give it a try — your taste buds (and guests) won’t forget it.
Have you experimented with using traditional spice blends in unexpected ways?
Share your creations in the comments below, and don’t forget to tag us if you make this recipe!
#HawaijCeviche #PlantBasedFlavor #RoboFoodMagic
