Vegan Jicama Ceviche recipe
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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
Nutrition Info
- 193.6 caloriescarbohydrate: 24.9 gcholesterol: : -fat: 10.4 gfiber: 8.9 gprotein: 3 gsaturatedFat: 1.5 gservingSize: -sodium: 100.2 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Vegan Jicama Ceviche
Directions
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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.