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]
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
- 0.25 cups finely chopped cilantro
- 1 pinch dried oregano
- salt and ground black pepper to taste
- 12 tostadas shells
- 2 avocadoss - peeled , pitted, and mashed
Instructions
-
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.
Nutrition Facts
Per serving
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