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Carrot Ceviche (Vegan)

This vibrant vegan ceviche features grated carrots marinated in a zesty blend of orange and lime juices, ketchup, and hot sauce, along with fresh tomato, onion, and cilantro. After marinating for an hour, it's served atop crisp tostadas and garnished with creamy avocado, offering a refreshing and flavorful plant-based appetizer or light meal.
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Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1156 kcal

Equipment

  • 1 Grater Box grater or food processor attachment for carrots
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl
  • 1 Citrus Juicer Or reamer, for oranges and lime

Ingredients
  

Main

  • 3 large carrots peeled and grated
  • 1 large tomato chopped
  • 0.5 small onion chopped
  • 1 serrano pepper seeded and chopped
  • 15 sprigs fresh cilantro chopped
  • 0.5 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

Instructions
 

  • Peel and grate the large carrots using a box grater or food processor, then set aside.
  • Chop the large tomato, half a small onion, serrano pepper (after seeding), and fresh cilantro.
  • In a large mixing bowl, combine the grated carrots, chopped tomato, onion, serrano pepper, and cilantro.
  • Add the ketchup, freshly squeezed orange juice, fresh lime juice, and Mexican-style hot sauce to the bowl. Season with salt to taste.
  • Stir all ingredients thoroughly, ensuring the carrots and other vegetables are well coated in the liquid marinade.
  • Cover the bowl and refrigerate for at least 60 minutes (or up to 4 hours) to allow the flavors to meld and the carrots to soften.
  • Just before serving, pit, peel, and cube the avocado.
  • Spoon a generous amount of the carrot ceviche onto each tostada shell.
  • Top each tostada with cubed avocado.
  • Serve immediately, optionally garnishing with extra cilantro or a dash of hot sauce.

Notes

For optimal flavor, ensure all vegetables are fresh and of good quality. The marination time is crucial; allow at least an hour for the carrots to absorb the citrus and hot sauce, mimicking the 'cooking' effect of traditional ceviche. To prevent the avocado from browning prematurely, add it just before serving or toss it lightly with a few drops of lime juice. For a more varied texture, consider finely dicing some carrots instead of just grating, adding a different mouthfeel. Always taste and adjust salt and hot sauce to preference. Serving on fresh, crisp tostadas is essential for the full experience.