- Prepare the carrots
Using a vegetable peeler or mandoline, slice the carrots into thin, ribbon-like strips. This technique is crucial for achieving the right texture.
- Create the marinade
Combine fresh lime juice, orange juice, and sea salt in a bowl. The citrus mixture will 'cook' the carrots and create the signature ceviche texture.
- Prepare the vegetables
Finely dice the red onion, mince the jalapeño (remove seeds for less heat), and chop the cilantro.
- Combine ingredients
Mix the carrot ribbons with the citrus marinade, ensuring all pieces are well-coated. Add the diced vegetables and herbs.
- Season and adjust
Add black pepper and additional salt if needed. Taste and adjust the seasoning according to your preference.
- Marinate
Let the mixture marinate in the refrigerator to allow the flavors to meld and the carrots to soften slightly while maintaining their crunch.
- Calories:85 kcal
- Protein:2 g
- Total Fat:0.5 g
- Saturated Fat:0.1 g
- Unsaturated Fat:0.4 g
- Total Carbs:20 g
- Sugar:12 g
- Fiber:4 g
- Sodium:650 mg
Discover the innovative fusion of Latin American cuisine with plant-based ingredients in this remarkable vegan carrot ceviche. This creative dish reimagines the traditional seafood-based ceviche by utilizing the natural sweetness and crunch of carrots, transformed through a citrus-based ‘cooking’ process. Dating back to ancient Peruvian coastal cuisine, ceviche has evolved to embrace modern dietary preferences while maintaining its refreshing essence.
The carrots are thinly sliced and marinated in a vibrant mixture of lime and orange juices, creating a texture that mimics traditional ceviche. The addition of red onions, cilantro, and jalapeños creates a perfect balance of flavors – sweet, tangy, spicy, and fresh. This vegan adaptation is perfect for summer gatherings, light lunches, or as a refreshing appetizer that will surprise and delight both plant-based and traditional food lovers.
