Best Vegan Carrot Ceviche – Fresh Vibrant Latin Inspired Dish

Instructions

1. 1

   Bring a large pot of salted water to boil. Add the sliced carrots and cook for 8-10 minutes until they're tender but still have a slight bite. They should be easily pierced with a fork but not mushy. Immediately drain and rinse with cold water to stop the cooking process.

2. 2

   In a large mixing bowl, whisk together the lime juice, lemon juice, orange juice, olive oil, salt, and black pepper until well combined. The mixture should be bright and tangy.
3. 3

   Add the cooled carrots, sliced red onion, and minced jalapeños to the citrus marinade. Toss everything together until the carrots are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, stirring occasionally.

4. 4

   Just before serving, gently fold in the chopped cilantro, diced avocado, and fresh mint. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

5. 5

   Serve the carrot ceviche chilled in small bowls or on individual plates. Garnish with extra cilantro leaves and serve with tortilla chips, tostadas, or crusty bread if desired.