Plant-Based Ceviche - Center for Nutrition Studies

Ingredients

• 1 cup avocado, diced
• 2 cups cucumber, diced
• 1 cup tomato, diced
• 1 cup cilantro, chopped
• 1 ½ cups red onion, chopped
• 2 medium carrots, grated
• ½ cup red cabbage, grated
• ½ tsp ground cumin
• ½ tsp ground black pepper
• 1 tsp sea salt (or to taste)
• ½ tsp ground turmeric
• Juice of 3 limes
• Juice of 2 oranges
• 3 cups cooked sliced mushrooms
• 2 cups mango, diced
• 2 cups watermelon, diced
• 2 cups cooked diced beets
• 2 cups cooked and cooled black beans
• 2 cups blanched cauliflower florets