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]
Ingredients
- jicama: 1 piece (grated)
- lime juice: 1 cup
- olive oil: 2 Tbsp
- ketchup: 2 Tbsp
- plum tomatoes: 1 pound (chopped)
- white onion: 1 piece (chopped)
- cilantro: 0.25 cup (finely chopped)
- pinch dried oregano: 1 piece
- salt and ground black pepper: (to taste)
- tostada shells: 12 piece
- avocados - peeled, pitted, and: 2 piece (mashed)
Metric Conversion
Stages of cooking
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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.
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Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.
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Serve ceviche on tostadas and garnish with avocado.
