VEGAN JICAMA CEVICHE

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Vegan Jicama Ceviche image

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]

Provided by Ana

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 35m

Yield 12

Number Of Ingredients 11

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
ΒΌ cup finely chopped cilantro
1 pinch dried oregano
salt and ground black pepper to taste
12 tostada shells
2 avocados - peeled, pitted, and mashed

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 24.9 g, Fat 10.4 g, Fiber 8.9 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 100.2 mg, Sugar 4.4 g

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