Vegan jicama ceviche –If you’re looking for a fresh and zesty dish that’s perfect for warm weather gatherings or even a light lunch, this Vegan Jicama Ceviche is a fantastic choice. Packed with crunchy veggies and bright flavors, it’s sure to impress both vegans and non-vegans alike!
Vegan Jicama Ceviche
This delightful recipe uses jicama as a base, providing a satisfying crunch reminiscent of seafood. It’s a great way to enjoy a vegan twist on a traditional ceviche. Here’s how to prepare this refreshing dish.
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Ingredients
- 2 cups of jicama, peeled and diced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, finely chopped
- 1/2 cup of cucumber, diced
- 1 avocado, diced
- 1/4 cup of fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper, to taste
- 1 jalapeño, finely chopped (optional, for a spicy kick)
Instructions
- Start by preparing the jicama. Peel it and cut it into small, bite-sized pieces. Place the diced jicama in a large mixing bowl.
- Add the halved cherry tomatoes, chopped red onion, diced cucumber, and avocado to the bowl. If you’d like some heat, toss in the finely chopped jalapeño as well.
- Pour the lime juice over the mixed vegetables and add the chopped cilantro. Gently toss everything together to combine, being careful not to mash the avocado.
- Season the mixture with salt and pepper to taste. Remember, the lime juice will add a nice zing, so adjust accordingly!
- Let the ceviche sit for about 10-15 minutes to allow the flavors to mingle. This also helps the jicama soften a little while still maintaining its crunch.
- Serve this jicama ceviche chilled, perhaps with tortilla chips or on its own as a salad or side dish. Enjoy the bright, refreshing flavors!
This Vegan Jicama Ceviche is not only vibrant and delicious, but it’s also an excellent way to incorporate more vegetables into your meals. It’s perfect for potlucks, picnics, or a simple weekday dinner. Enjoy every crisp bite!