Best 5 Carrot Ceviche Vegan Recipes
Carrot ceviche vegan, also known as ceviche de zanahoria vegano, is a delightful and refreshing plant-based dish that captures the essence of traditional ceviche without relying on seafood. This vibrant dish is a celebration of fresh, crunchy carrots and tangy citrus flavors, combined with a medley of aromatic herbs and spices. Whether you're a committed vegan, exploring new culinary horizons, or simply seeking a lighter and healthier ceviche option, this carrot-based ceviche offers a burst of flavors and nutrients that will tantalize your taste buds and leave you craving more.
Here are our top 5 tried and tested recipes!
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 RECIPE
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)
Provided by andreajayros
Number Of Ingredients 17
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"
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 MUSHROOM CEVICHE
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
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
Tips:
- Choose the right carrots: Look for firm, brightly colored carrots with no blemishes.
- Use a sharp knife: A sharp knife will help you create thin, even slices of carrot.
- Don't overcook the carrots: Carrots should be slightly crunchy in the ceviche.
- Use a variety of citrus juices: Lime, lemon, and orange juices all work well in ceviche.
- Add some heat: If you like spicy ceviche, add a little chili pepper or jalapeño.
- Don't forget the cilantro: Cilantro is a classic ingredient in ceviche and adds a fresh, citrusy flavor.
- Serve immediately: Ceviche is best served immediately after it is made.
Conclusion:
Carrot ceviche is a delicious, refreshing, and healthy dish that is perfect for a summer appetizer or lunch. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to enjoy carrots, give carrot ceviche a try!
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