Carrot Ceviche (Vegan)

This Mexican recipe for ceviche de zanahoria, carrot ceviche, is vegan and tastes great served on tostadas, sprinkled with avocado.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 150 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

Serve on tostadas and garnish with avocado.