This vegan dish is ideal for any palate, it is very easy to make and it is always better to eat it fresh. You can prepare it for a meeting or as an extra dish for lunch, even for a refreshing snack.
If you are not a fish lover, but you want a delicious and refreshing dish for the summer, this jicama ceviche is an excellent option. The jicama or Mexican turnip is a vegetable that offers various benefits to the body, in addition to being an excellent ally to combat diabetes; It has a quite peculiar flavor that in combination with the lemon and the serrano pepper will create an explosion of flavors on your palate, and a bit spicy. Excellent for a healthy beach day.
There really is nothing too difficult about preparing ceviche. Take a look and enjoy!
1 Kg of 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
2 avocados - peeled, pitted, and mashed
Peel and grate the jicama, then put it in a deep bowl and squeeze the fresh juice of the lemons over it. Leave it to rest in the fridge for about 20 minutes.
Cut the onion into thin julienne strips and the tomatoes into squares; chop the coriander and serrano peppers.
Remove the jicama from the fridge and drain a little of the lemon juice, add the rest of the ingredients, add oregano and salt and pepper to taste; stir all the ingredients.
Prepare a dressing with ketchup and olive oil and then pour it over the ceviche, stir again very well so that everything mixes.
Serve ceviche on tostadas and garnish with avocado.
This vegan jicama ceviche is a great topping for tostadas. You can also serve it with crackers as an appetizer before other Mexican dishes.
We hope you enjoy preparing this original vegan ceviche, take a picture and tag us on Instagram @clocfood