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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 @site_name.com.mx]
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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 150 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium307mg | 13% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber5g | 17% |
| Total Sugars8g | |
| Protein3g | |
| Vitamin C27mg | 135% |
| Calcium55mg | 4% |
| Iron1mg | 5% |
| Potassium428mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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