Vegan Jicama Ceviche

Name: Vegan Jicama Ceviche
Total time: 35
Yield: 12
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; 0.25 cup finely chopped cilantro; 1 pinch dried oregano; salt and ground black pepper to taste; 12 tostada shells; 2 avocados - peeled, pitted, and mashed

Recipe by Ana from allrecipes.com

Dinner 35 Mins.

Ingredients

12 servings

•

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

•

0.25 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.