This ceviche is a delight and perfect for any hot day. This vegan ceviche can serve as an entree, to accompany some other Mexican dish or as a snack.
10 minutesmins
20 minutesmins
0 minutesmins
30 minutesmins
6people
Calories: 237kcal
Ingredients
2lb./ 900 grs. of potatoesthe smallest you can find
1teaspoonof salt
¼teaspoonof dried oregano
enough water to cover the potatoes
1cupof tomato juiceI use organic store-bought
½cupof ketchupI use organic and low in sugar
½cupof lime juice
1/4cupof freshly squeezed orange juice
2-4tablespoonsof hot sauceCholula or Tabasco
¾cupof green oliveswith or without red pepper filling
1/2cupof finely chopped white onion
Pinchsalt
¼cuproughly chopped cilantro
1avocado sliced or diced
Instructions
Put the potatoes in a pot with a lid with enough water to cover them with the salt and oregano. Leave them until they are fully cooked but still firm.
Meanwhile in a large bowl mix the tomato juice, the ketchup, the lime juice, the orange juice, the hot sauce, the olives, and minced onions. Add a pinch of salt and check the flavor for seasoning. Adjust if necessary.
When the potatoes are done, drain them and rinse them with cold water, put them in the bowl with the rest of the ingredients. Add the cilantro and mix carefully.
Serve in small bowls or cups. Finish with slices of avocado.