Ceviche de Betabel

Ceviche de Betabel is a vibrant and refreshing Mexican dish that replaces traditional seafood with roasted beets, offering a unique twist on ceviche. This colorful salad is marinated in citrus juices and served with fresh herbs, making it a delightful vegetarian option perfect for any occasion.

Ingredients

• Beetroot - 200 grams
• Lime juice - 4 tablespoons
• Orange juice - 2 tablespoons
• Red onion - 1 small, finely diced
• Cilantro - 2 tablespoons, chopped
• Jalapeño - 1 small, finely chopped (optional)
• Avocado - 1, diced
• Salt - to taste
• Pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Wrap the beetroot in aluminum foil and roast in the oven for about 25-30 minutes or until tender.
3. Once the beets are roasted, let them cool slightly, then peel and dice them into small cubes.
4. In a mixing bowl, combine the diced beets, red onion, jalapeño (if using), lime juice, orange juice, and chopped cilantro.
5. Season the mixture with salt and pepper to taste, and drizzle with olive oil.
6. Gently fold in the diced avocado just before serving to avoid mashing it.
7. Let the ceviche marinate in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 28 g
• Fiber: 7 g
• Sugar: 9 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in fiber, promoting digestive health.

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