Vegan Jicama Ceviche

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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]

Submitted by Ana
Updated on August 22, 2022
Prep Time:
15 mins
Additional Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 tostadas
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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

  • ¼ cup finely chopped cilantro

  • 1 pinch dried oregano

  • salt and ground black pepper to taste

  • 12 tostada shells

  • 2 avocados - peeled, pitted, and mashed

Directions

  1. 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.

  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.

Nutrition Facts (per serving)

194 Calories
10g Fat
25g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 194
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Sodium 100mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 9g 32%
Total Sugars 4g
Protein 3g 6%
Vitamin C 36mg 40%
Calcium 49mg 4%
Iron 1mg 7%
Potassium 480mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.