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Recipes » Appetizers » Plant-Based Ceviche
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1 cup avocado, diced

2 cups cucumber, diced

1 cup tomato, diced

1 cup cilantro, chopped

1 ½ cups red onion, chopped

2 medium carrots, grated

½ cup red cabbage, grated

½ tsp ground cumin

½ tsp ground black pepper

1 tsp sea salt (or to taste)

½ tsp ground turmeric

Juice of 3 limes

Juice of 2 oranges


3 cups cooked sliced mushrooms

2 cups mango, diced

2 cups watermelon, diced

2 cups cooked diced beets

2 cups cooked and cooled black beans

2 cups blanched cauliflower florets

1 In a medium bowl, stir together all the base ingredients.

2 Stir your chosen main ingredient into the base mixture.

3 Let marinate in the refrigerator for at least 40 minutes.

4 Serve with corn toasts, lettuce leaves, or thin sliced jicama.

If you like spice, add a chopped serrano pepper, chili powder, or your choice of hot sauce.

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