Name: Vegan Jicama Ceviche
Prep time: 15 min
Total time: 35 min
Yield: 1
Cuisine: mexican
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 cup finely chopped cilantro; 1 pinch dried oregano; salt and ground black pepper to taste; 12 tostada shells; 2 avocados - peeled, pitted, and mashed

Vegan Jicama Ceviche

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Prep Time:
15 minutes

Total Time:
35 minutes

Refreshingly tangy vegan jicama ceviche, perfect for topping tostadas or serving with crackers as a zesty appetizer before your Mexican feast.

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

Instructions:

Toss jicama with lime juice in a spacious glass bowl. Allow to marinate for 20 minutes, stirring every 5 minutes to ensure every jicama piece is infused with lime flavor. Adjust lime juice to taste by draining some.
Combine the olive oil and ketchup with the jicama, then mix in the tomatoes, onion, and cilantro. Season with oregano, salt, and pepper to taste.
Top tostadas with fresh ceviche and finish with a generous garnish of creamy avocado slices.

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