Entrée: Mexico – Beet Ceviche

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 20 min

Total 25 min

Ingredients

3 cups cooked beets, diced (720 ml)
2 ripe avocados, diced
1 cup cherry tomatoes, quartered (240 ml)
1 / 2 cup finely chopped red onion (120 ml)
1 jalapeño, seeded and finely chopped (optional)
1 / 2 cup fresh lime juice (120 ml) (about 4–5 limes)
2 tbsp chopped cilantro (30 ml)
1 tbsp olive oil (15 ml)
Salt and pepper to taste
Tortilla chips or tostadas, for serving

Instructions

1. Place diced beets in a bowl and pour over the lime juice; let marinate 15–30 minutes so beets absorb citrus.
2. Add chopped red onion, jalapeño and cherry tomatoes to the beets; toss gently.
3. Fold in diced avocado, olive oil and cilantro; season with salt and pepper.
4. Chill briefly if desired, then serve on tostadas or with tortilla chips as an entrée.