Potato Ceviche Veracruz
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.
6 people
Calories: 237kcal
Ingredients
- 2 lb. / 900 grs. of potatoes the smallest you can find
- 1 teaspoon of salt
- ¼ teaspoon of dried oregano
- enough water to cover the potatoes
- 1 cup of tomato juice I use organic store-bought
- ½ cup of ketchup I use organic and low in sugar
- ½ cup of lime juice
- 1/4 cup of freshly squeezed orange juice
- 2-4 tablespoons of hot sauce Cholula or Tabasco
- ¾ cup of green olives with or without red pepper filling
- 1/2 cup of finely chopped white onion
- Pinch salt
- ¼ cup roughly chopped cilantro
- 1 avocado 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.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 964mg | Potassium: 1030mg | Fiber: 7g | Sugar: 9g | Vitamin A: 488IU | Vitamin C: 57mg | Calcium: 47mg | Iron: 2mg