Carrot Ceviche (Vegan)

Name: Carrot Ceviche (Vegan)
Total time: 60 min
Yield: 8 Servings
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; 1 tablespoon Mexican-style hot sauce (such as Cholula®); 🍊 2 small oranges, juiced; 🍋 1 small lime, juiced; 🧂 Salt to taste; 8 tostada shells; 🥑 1 avocado - pitted, peeled, and cubed

Cost $8, save $12

Source: Recommended by CookPal

60 Min
8 Servings
$8

Carrot Ceviche (Vegan)

Cost $8, save $12

Source: Recommended by CookPal

60 Min
8 Servings
$8

INGREDIENTS

Vegetables
- 🥕 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
Sauces
- ½ cup ketchup
- 1 tablespoon Mexican-style hot sauce (such as Cholula®)
Citrus
- 🍊 2 small oranges, juiced
- 🍋 1 small lime, juiced
Seasonings
- 🧂 Salt to taste
Toppings
- 8 tostada shells
- 🥑 1 avocado - pitted, peeled, and cubed

STEPS

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

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.

Serve on tostadas and garnish with avocado.

NUTRIENTS

Per 1 serving

🔥

150

Calories

3
Protein
22
Carbs
7
Fats

💡 For added crunch, you can top with chopped radishes or shredded cabbage.If you prefer less heat, reduce the amount of serrano pepper.To make a gluten-free version, use certified gluten-free tostadas.