Carrot Ceviche (Vegan) recipe

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Ingredients

3 large carrots, peeled and grated
1 large tomato, chopped
½ small onion, chopped
1 serrano pepper, seeded and chopped
15 sprigs fresh cilantro, chopped
½ cup ketchup
2 small oranges, juiced
1 small lime, juiced
1 tablespoon Mexican-style hot sauce (such as Cholula®)
salt to taste
8 tostada shells
1 avocado - pitted, peeled, and cubed

Nutrition Info

150 calories
carbohydrate: 22.1 g
cholesterol: : -
fat: 7 g
fiber: 4.8 g
protein: 2.6 g
saturatedFat: 1 g
servingSize: -
sodium: 306.6 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.

  2. Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.

  3. Serve on tostadas and garnish with avocado.

Recipe Yield

8 tostadas

Recipe Note

In Mexico, ceviche can also be made using only vegetables, in this case carrots, tomato, and onion that are marinated in a citrus sauce with ketchup and serrano peppers. Serve over tostadas, sprinkled with avocado. [Recipe originally submitted to Allrecipes.com.mx]

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