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Vegan Jicama Ceviche

"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]"

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
• 1/4 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 :

Prep : 15M	Cook : 12M	Ready in : 35M

• 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.

Notes :

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