Vegan Jicama Ceviche

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]

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 194 Calories

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons ketchup
• salt and ground black pepper to taste
• 1 white onion, chopped
• 1 pinch dried oregano
• 1 cup lime juice
• ¼ cup finely chopped cilantro
• 2 avocados - peeled, pitted, and mashed
• 12 tostada shells
• 1 large jicama, peeled and grated
• 1 pound plum tomatoes, seeded and chopped

Recipe Instructions

Step 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.

Step 2

Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.

Step 3

Serve ceviche on tostadas and garnish with avocado.