Carrot Ceviche Vegan Food
VEGAN CEVICHE
The secret ingredient in this vegan ceviche? Hearts of palm! It's the tangy, citrusy, super fresh, seafood-free appetizer you need in your life this summer.
Provided by Lexi
Categories Appetizer
Time 1h15m
Number Of Ingredients 12
Steps:
- Add all ingredients to a large mixing bowl and toss well to coat.
- Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
- Serve cold with tortilla chips. Enjoy!
Nutrition Facts : Calories 158 calories, Sugar 4.6 g, Sodium 579.9 mg, Fat 11.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 14.9 g, Fiber 6.2 g, Protein 3.5 g, Cholesterol 0 mg
CARROT CEVICHE (VEGAN)
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
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
This vegan ceviche is so refreshing. Traditional ceviche is quite popular in some countries of Latin America and the Caribbean, but it's made with seafood.
Provided by Simple Vegan Blog
Categories Gluten Free
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Mix all the ingredients of the ceviche in a bowl until well combined.
- You can eat it immediately, although it's better to let the ceviche marinate in the fridge covered for at least 1 hour.
- Keep in a sealed container in the fridge for 1 to 2 days.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 98 calories, Sugar 4.9 g, Sodium 877.5 mg, Fat 1.6 g, SaturatedFat 0.3 g, Carbohydrate 18.8 g, Fiber 7 g, Protein 6.9 g
VEGAN HEARTS OF PALM "CEVICHE"
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
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 CEVICHE
Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.
Provided by Lotusstone
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
- Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.
Nutrition Facts : Calories 566.4 calories, Carbohydrate 63.5 g, Fat 33.2 g, Fiber 20.4 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 1044.7 mg, Sugar 4.8 g
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