Recipe: Beet and Carrot Ceviche

I didn’t like beets until I started eating them with vinaigrettes. The sweet earthy beets work well with strong acid flavors. Here’s a “ceviche” we made on Friday night to go with mahi mahi marinated in garlic and cilantro and grilled. I have a feeling it would be even better the next day:

Beet and Carrot Ceviche

1 package of cooked and ready to eat baby beets from Trader Joes (or about two large beets if you are making them from scratch)
2 cups of shredded carrots
2 large limes
2 tablespoons of chopped fresh cilantro
1 tablespoon of chopped fresh mint
1 fresh jalepeno, seeded and cut in to very thin strips.
2 cloves of minced fresh garlic
Salt and pepper

Rinse the beets and cut them into small “straws.” Mix the prepared beets with the lime, herbs, garlic and jalepeno to taste. Let it sit for about 15 minutes and add more lime and jalepeno to taste (the beets soak it up). Add the carrots toward the end so they stay orange.