Vegan Jicama Ceviche
Description
This vegan jicama ceviche is a great topping for tostadas. You can also serve with crackers as an appetizer before other Mexican dishes.
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
•
1/4 cup finely chopped cilantro
•
1 pinch dried oregano
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salt and ground black pepper to taste
•
12 tostada shells
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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.