Jicama Vegan Ceviche Tostadas
A burst of coastal freshness without any seafood. Crunchy, tangy, and with just the right amount of kick to bring sunny beach vibes straight to your table.
20 min
Easy
Mexicana / Playera
3 servings
The story behind
I first stumbled upon this style of ceviche during a road trip with friends down to the coast of Guerrero. It was peak afternoon, the heat was intense, and we found a tiny shack right on the sand serving this refreshing twist. I was amazed at how the crisp jicama drinks up the lime juice, mimicking that classic light texture perfectly. It is an amazing dish for a late afternoon snack while hanging out on the patio. It goes best piled high on crunchy tostadas with a smooth slice of avocado underneath. Pair it with a super cold michelada or a frosty hibiscus iced tea, and you are instantly on vacation mode.
Instructions
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1Toss the finely diced jicama, tomatoes, cucumber, and red onion together into a large mixing bowl.
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2Gently stir the veggies with a spoon so all those bright colors get evenly distributed.
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3Pour the fresh lime juice and a tiny splash of olive oil right over the mixture.
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4Throw in the chopped cilantro, season everything generously with salt and pepper, and give it one last toss.
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5Let the ceviche sit in the fridge for about ten minutes so the juices can work their magic, then spoon it onto crispy tostadas.
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