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Tracey’s Fish-Free Summer Ceviche

Tracey's Fish-Free Summer Ceviche recipe

Traditional ceviche is made with raw fish, but this fish-free version is just as delicious and refreshing!

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.

Cooking Method
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 15 min Rest Time: 30 min Total Time: 45 mins
Servings 4
Calories 600
Best Season Summer
Ingredients
  • 1 cup Cucumber
  • 1 cup Tomato
  • 1 small Red Onion
  • 1 medium Avocado
  • 3 juice of Lime
  • 1 juice of Orange
  • 1 small Jalapeno
  • 2 tablespoon Cilantro
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 cup Tortilla Chips
Instructions
  1. Dice the cucumber, tomato, red onion, avocado, and jalapeno.
  2. In a bowl, combine the diced vegetables with lime juice, orange juice, cilantro, salt, and pepper.
  3. Cover and refrigerate for 30 minutes to allow the flavors to meld.
  4. Serve the ceviche chilled with tortilla chips.
  5. Enjoy!
Nutrition Facts

Servings 4

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 15g5%
Sugars 5g
Protein 5g10%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/traceys-fish-free-summer-ceviche/