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]

Ana

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Recipe Summary

prep:
15 mins
additional:
20 mins
total:
35 mins
Servings:
12
Yield:
12 tostadas
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

194 calories; protein 3g; carbohydrates 24.9g; fat 10.4g; sodium 100.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/03/2020
First, I have to say, that I'm not Vegan. I just happened to pick up a jicama, and was looking for something to do with it. This sounded interesting, so I gave it a try. I can see where this would mimic a seafood ceviche for a Vegan. That said, it had a bitter taste to it that I couldn't get past. My son enjoyed it (he's been on a "I don't want to eat any meat" phase lately, so I'm glad he liked these.) Probably not something I'd make again. Read More
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