Vegan Jicama Ceviche recipe

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Ingredients

1 large jicama, peeled and grated
1 cup lime juice
2 tablespoons olive oil
2 tablespoons ketchup
1 pound plum tomatoes, seeded and chopped
1 white onion, chopped
¼ cup finely chopped cilantro
1 pinch dried oregano
salt and ground black pepper to taste
12 tostada shells
2 avocados - peeled, pitted, and mashed

Nutrition Info

193.6 calories
carbohydrate: 24.9 g
cholesterol: : -
fat: 10.4 g
fiber: 8.9 g
protein: 3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 100.2 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine jicama and lime juice in a large glass bowl and let stand for 20 minutes, stirring every 5 minutes to make sure that all jicama pieces are coated with lime juice. Drain some of the lime juice, depending on your taste.

  2. Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.

  3. Serve ceviche on tostadas and garnish with avocado.

Recipe Yield

12 tostadas

Recipe Note

This vegan jicama ceviche is a great topping for tostadas. You can also serve it with crackers as an appetizer before other Mexican dishes. [Recipe originally submitted to Allrecipes.com.mx]

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