Vegan Jicama Ceviche

Name: Vegan Jicama Ceviche
Prep time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 piece Jicama (1 large jicama, peeled and grated); 1 cup Lime (1 cup lime juice); 2 tbsp Olive Oil (2 tablespoons olive oil); 2 tbsp Ketchup (2 tablespoons ketchup); 1 lb Chopped Tomatoes (1 pound plum tomatoes, seeded and chopped); 1 piece White Onion (1 white onion, chopped); ¼ cup Cilantro (0.25 cup finely chopped cilantro); 1 pinch Dried Oregano (1 pinch dried oregano); 0 pinches Table Salt (table salt and ground black pepper to taste); 1 pinch Black Pepper (table salt and ground black pepper to taste); 12 pieces Tostada Shells (12 tostada shells); 2 pieces Avocado (2 avocados - peeled, pitted, and mashed)

15 minMexican

Servings12

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Pescatarian

Steps

1combine 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.
2drain some of the lime juice, depending on your taste.
3mix olive oil and ketchup into the jicama.
4stir in tomatoes, onion, and cilantro.
5season with oregano, salt, and pepper.
6serve ceviche on tostadas and garnish with avocado.