Vegan Jicama Ceviche

Vegan Jicama Ceviche

This vegan jicama ceviche is a great topping for tostadas. You can also serve with crackers as an appetizer before other Mexican dishes.

Preparation Time
15 mins
Total Time
15 mins
Calories
194 Calories

Recipe Instructions

Step 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.
Step 2
Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.
Step 3
Serve ceviche on tostadas and garnish with avocado.

Ingredients

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

Categories

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