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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 @site_name.com.mx]
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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 194 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 8% |
| Sodium100mg | 4% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber9g | 32% |
| Total Sugars4g | |
| Protein3g | |
| Vitamin C36mg | 180% |
| Calcium49mg | 4% |
| Iron1mg | 7% |
| Potassium480mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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