Carrot Ceviche Vegan Recipes

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CARROT CEVICHE (VEGAN)



Carrot Ceviche (Vegan) image

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]

Provided by Maria Antonia Orozco

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 150 calories, Carbohydrate 22.1 g, Fat 7 g, Fiber 4.8 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 306.6 mg, Sugar 8.2 g

VEGAN CEVICHE RECIPE



Vegan Ceviche Recipe image

For this ceviche, we use hearts of palm as a base, and we infuse the marinade with seaweed to harness that ocean flavor and with mushrooms for umami.

Provided by Ubish Yaren

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 14

4 sheets of nori seaweed, cut into 1/4-inch pieces
150 milliliters of lime juice
150 grams oyster mushrooms, or other similar mushrooms
1/2 red onion, diced
1 400-gram can of whole hearts of palm
1/2 cucumber, diced
1 handful fresh cilantro, chopped
1 ripe avocado, chopped
1 serrano chile, minced
150 grams cherry tomatoes
2 tablespoons olive oil
Kosher salt, to taste
Soy Sauce
Tostadas, tortilla chips, or saltines for serving

Steps:

  • Gather the ingredients.
  • Combine seaweed and lime juice in a small, non-reactive bowl and soak until the seaweed is soft, about 5 minutes.
  • Strain the seaweed in a fine mesh strainer, pressing to release all of the lime juice. Reserve the seaweed and lime juice in separate bowls.
  • Add the onions to the lime juice and marinate for about 5 minutes.
  • To a large bowl, add the onion, seaweed, hearts of palm, cucumber, avocado, tomatoes, serrano chile, cilantro, oil, and soy sauce. Gently fold ingredients together. Taste and add more soy sauce and salt, if needed. Marinate a final 5 minutes.
  • Serve with tostadas, tortilla chips, or saltines.

Nutrition Facts : Calories 672 kcal, Carbohydrate 44 g, Cholesterol 72 mg, Fiber 15 g, Protein 32 g, SaturatedFat 12 g, Sodium 1402 mg, Sugar 6 g, Fat 44 g, UnsaturatedFat 0 g

VEGAN CEVICHE RECIPE - (4.4/5)



Vegan Ceviche Recipe - (4.4/5) image

Provided by andreajayros

Number Of Ingredients 17

1 pound tofu, small cubes
2 teaspoons smoked paprika
1 teaspoon sea salt
1 tablespoon olive oil
7 organic tomatoes, diced
1/2 red onion, 1/4" dice
juice of 4 limes
1/4 bunch green onion, sliced on the diagonal
2 cloves garlic, pressed
1 teaspoon pink Himalayan salt
1 serrano pepper, minced
1 jalapeno pepper, minced
1/2 small bell pepper, 1/4" dice
1/2 bunch of cilantro, chopped
2 tablespoons tamari
Olive oil to taste
avocado for serving

Steps:

  • Coat the tofu with the paprika and bake at 425°F for 15 minutes, flip and cook for another 15 minutes. Meanwhile combine all the other ingredients in a large bowl. Add the tofu, cover and refrigerate for at least 4 hours.

VEGAN HEARTS OF PALM "CEVICHE"



Vegan Hearts of Palm

In traditional ceviche, raw fish is "cooked" with citrus juice. In this vegan version, hearts of palm take the place of the fish-and they don't technically need to get cooked at all! Instead, their creamy, vegetal flavor soaks up the citrus marinade. While ceviche originates in Peru, this flavor profile is more like versions of ceviche you'll find in Mexico.

Provided by Gabriela Rodiles

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 13

Two 14-ounce cans whole hearts of palm, drained and sliced into 1/8-inch-thick rounds
2 Roma tomatoes, seeded and diced
1/2 English cucumber, diced (about 1/2 cup)
1/2 small red onion, diced (about 1/2 cup)
1 avocado, diced into 1/4-inch chunks
1 jalapeño, ribs and seeds removed, diced
1/4 cup chopped cilantro leaves and tender stems, plus more leaves for garnish
2 cloves garlic, grated
2 to 3 limes, juiced (about 1/3 cup)
1 to 2 lemons, juiced (about 1/4 cup)
Kosher salt and freshly ground black pepper
Vegan tortilla chips, tostadas or saltine crackers, for serving
Vegan hot sauce, for serving

Steps:

  • Combine the hearts of palm, tomatoes, cucumbers, onions, avocado, jalapeño, cilantro, garlic, lime juice, lemon juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate until chilled, about 2 hours. Garnish with cilantro leaves and serve with tortilla chips, tostadas or saltine crackers and hot sauce.

VEGAN MUSHROOM CEVICHE



Vegan Mushroom Ceviche image

This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It gets its spice from pickled jalapeno peppers. Serve as a dip with crackers or with tostadas. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Antonia Orozco

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 55m

Yield 6

Number Of Ingredients 15

3 tablespoons olive oil
2 cloves garlic, chopped
3 (8 ounce) packages fresh white mushrooms, chopped
salt to taste
6 tomatoes, chopped
2 carrots, grated
1 white onion, chopped
2 tablespoons chopped fresh cilantro
1 fresh serrano pepper, seeded and chopped
1 pickled jalapeno pepper, seeded and chopped
½ cup lime juice
½ cup tomato juice
½ cup ketchup
2 tablespoons pickled jalapeno pepper juice
2 avocados - peeled, pitted, and sliced

Steps:

  • Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
  • Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
  • Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 24.2 g, Fat 17.4 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 389.5 mg, Sugar 12.3 g

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