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!
Ingredients
(Serves 4)
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1 Kg of jicama, peeled and grated
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2 serrano peppers or jalapeños
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1 cup lime juice
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2 tablespoons olive oil
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2 tablespoons ketchup
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1 pound plum tomatoes, seeded and chopped
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1 white onion, chopped
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¼ cup finely chopped cilantro
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1 pinch dried oregano
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salt and ground black pepper to taste
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2 avocados – peeled, pitted, and mashed
Instructions
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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.
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Cut the onion into thin julienne strips and the tomatoes into squares; chop the coriander and serrano peppers.
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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.
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Prepare a dressing with ketchup and olive oil and then pour it over the ceviche, stir again very well so that everything mixes.
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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
