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Vegan Jicama Ceviche

Vegan Jicama Ceviche

Cost $10, save $20

Source: Recommended by CookPal

  • 40 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 1 large jicama, peeled and grated
    • 🍅 1 pound plum tomatoes, seeded and chopped
    • 🧅 1 white onion, chopped
    • ¼ cup finely chopped cilantro
    • 🥑 2 avocados - peeled, pitted, and mashed

  • Condiments

    • 1 cup lime juice
    • 2 tablespoons olive oil
    • 2 tablespoons ketchup
    • 1 pinch dried oregano

  • Seasoning

    • 🧂 Salt and ground black pepper to taste

  • Other

    • 12 tostada shells

STEPS

1

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

NUTRIENTS

Per 1 serving

🔥

194

Calories

  • 3
    Protein
  • 25
    Carbs
  • 10
    Fats

💡 You can adjust the lime juice amount to personalize the tangy flavor.For even more freshness, chill the ceviche in the refrigerator for 30 minutes before serving.Pair with a side of spicy salsa for an extra kick.