Vegan Jicama Ceviche Recipes

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VEGAN JICAMA CEVICHE



Vegan Jicama Ceviche image

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]

Provided by Ana

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 35m

Yield 12

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 193.6 calories, Carbohydrate 24.9 g, Fat 10.4 g, Fiber 8.9 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 100.2 mg, Sugar 4.4 g

VEGAN CEVICHE



Vegan Ceviche image

Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.

Provided by Lotusstone

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 cup water
1 cup vegetable broth
1 cup quinoa
4 ripe avocados, cubed
2 (10 ounce) baskets cherry tomatoes, quartered
3 cups chopped lacinato (dinosaur) kale
2 cucumbers, cut into 1/2-inch cubes
3 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
2 tablespoons minced fresh cilantro
1 lemon, juiced
1 ½ teaspoons salt

Steps:

  • Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
  • Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.

Nutrition Facts : Calories 566.4 calories, Carbohydrate 63.5 g, Fat 33.2 g, Fiber 20.4 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 1044.7 mg, Sugar 4.8 g

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