Vegan Jicama Ceviche

Name: Vegan Jicama Ceviche
Total time: 40 min
Yield: 12 Porciones
Ingredients: 1 large jicama, peeled and grated; 🍅 1 pound plum tomatoes, seeded and chopped; 🧅 1 white onion, chopped; ¼ cup finely chopped cilantro; 🥑 2 avocados - peeled, pitted, and mashed; 1 cup lime juice; 2 tablespoons olive oil; 2 tablespoons ketchup; 1 pinch dried oregano; 🧂 Salt and ground black pepper to taste; 12 tostada shells

Costo $10, ahorrar $20

Fuente: Recommended by CookPal

40 Min
12 Porciones
$10

Vegan Jicama Ceviche

Costo $10, ahorrar $20

Fuente: Recommended by CookPal

40 Min
12 Porciones
$10

INGREDIENTES

Vegetables
- 1 large jicama, peeled and grated
- 🍅 1 pound plum tomatoes, seeded and chopped
- 🧅 1 white onion, chopped
- ¼ cup finely chopped cilantro
- 🥑 2 avocados - peeled, pitted, and mashed
Condiments
- 1 cup lime juice
- 2 tablespoons olive oil
- 2 tablespoons ketchup
- 1 pinch dried oregano
Seasoning
- 🧂 Salt and ground black pepper to taste
Other
- 12 tostada shells

PASOS

Combine jicama and lime juice in a large glass bowl and let stand for 20 minutes, stirring every 5 minutes to make sure all jicama pieces are coated with lime juice. Drain some of the lime juice based 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.

NUTRIENTES

Por 1 porción

🔥

194

Calorías

3
Proteína
25
Carbohidratos
10
Grasas

💡 You can adjust the lime juice amount to personalize the tangy flavor.For even more freshness, chill the ceviche in the refrigerator for 30 minutes before serving.Pair with a side of spicy salsa for an extra kick.