- 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
- 1/4 cup finely chopped cilantro
- 1 pinch dried oregano
- salt and ground black pepper to taste
- 12 tostada shells
- 2 avocados - peeled, pitted, and mashed
- 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.
06/16/2019
recipepes.com
vegan jicama ceviche, recipe
PT15M
PT1H
5
455 calories
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