Jicama Ceviche Tostadas

Diabion
Prepare this healthy version of ceviche made with jicama, mango, red onion, tomato, cucumber, cilantro, and habanero pepper, seasoned with a touch of olive oil and oregano. Enjoy this summer with this delicious and refreshing dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 jicama, medium
  • 1 mango
  • 1/2 red onions
  • 2 tomatoes
  • 1 cucumber
  • 2 tablespoons fresh cilantro
  • 1 Habanero chile, roasted
  • 5 limes, cut in half
  • 3 tablespoons olive oil
  • 1 tablespoon oregano
  • salt and pepper
  • fresh cilantro, for garnish
  • avocado, fan-shaped for garnish
  • tostadas, baked to accompany
Preparation
20 mins
0 mins
Low
  • On a cutting board, use a knife to cut the jicama, mango, tomato, and cucumber into cubes. Finely chop the cilantro and habanero pepper.
  • Place all the vegetables in a bowl, mix, and squeeze the lemons, add olive oil, oregano, salt, and pepper.
  • Serve on corn tostadas and garnish with cilantro and avocado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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