Vegan Jicama Ceviche

Name: Vegan Jicama Ceviche
Total time: 40 min
Yield: 12 Servings
Ingredients: 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; 1 cup lime juice; 2 tablespoons olive oil; 2 tablespoons ketchup; 1 pinch dried oregano; 🧂 Salt and ground black pepper to taste; 12 tostada shells

Cost $10, save $20

Source: Recommended by CookPal

40 Min
12 Servings
$10

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

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.

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

Serve ceviche on tostadas and garnish with avocado.

NUTRIENTS

Per 1 serving

🔥

194

Calories

3g
Protein
25g
Carbs
10g
Fats

💡 Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.