Vegan Jicama Ceviche Food

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

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
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

Ingredients

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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