Vegan Jicama Ceviche

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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 Allrecipes.com.mx]

Submitted by Ana

Updated on August 22, 2022

Prep Time:

15 mins

Additional Time:

20 mins

Total Time:

35 mins

Servings:

12

Yield:

12 tostadas

Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

194	Calories
10g	Fat
25g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 194
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	8%
Sodium 100mg	4%
Total Carbohydrate 25g	9%
Dietary Fiber 9g	32%
Total Sugars 4g
Protein 3g	6%
Vitamin C 36mg	40%
Calcium 49mg	4%
Iron 1mg	7%
Potassium 480mg	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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