Carrot Ceviche (Vegan) - cooking recipe

Ingredients

3 large carrots, peeled and grated
1 large tomato, chopped
1/2 small onion, chopped
1 serrano pepper, seeded and chopped
15 sprigs fresh cilantro, chopped
1/2 cup ketchup
2 small oranges, juiced
1 small lime, juiced
1 tablespoon Mexican-style hot sauce (such as Cholula(R))
salt to taste
8 tostada shells
1 avocado - pitted, peeled, and cubed

Preparation

Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
Serve on tostadas and garnish with avocado.