A favorite with an Italian flair that is healthier and lower in fat.
| Prep Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 tostadas |
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
Instructions
- 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.
Reviews
First, I have to say, that I’m not Vegan. I just happened to pick up a jicama, and was looking for something to do with it. This sounded interesting, so I gave it a try. I can see where this would mimic a seafood ceviche for a Vegan. That said, it had a bitter taste to it that I couldn’t get past. My son enjoyed it (he’s been on a “I don’t want to eat any meat” phase lately, so I’m glad he liked these.) Probably not something I’d make again.