Medium Appetizer Snack

Vegan Jicama Ceviche

Name: Vegan Jicama Ceviche
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

29 min

20m prep · 9m cook

Servings

4 people

Rating

—

Difficulty

Medium

103 views

Gluten Free Halal Kosher Vegan Vegetarian Dairy Free Nut Free Vegan Gluten-Free Nut-Free Fried asian savory european greek mediterranean middle eastern region halal kosher healthy_fats sour plant_based american_region caribbean thai drink italian latin american american

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.