Appetizer, Veggie

Jicama, Corn, Avocado Ceviche

June 14, 2024

An unexpected and refreshing plant-based riff on ceviche using jicama as the seafood substitute. Jicama is an edible root vegetable used in Mexican cooking, although it’s available at most grocery stores. It’s a bit starchy, very crisp, totally refreshing, and can be eaten raw. It’s also strong enough to hold up to some big acid, which is key in ceviche. While the acid in the dish won’t cook the jicama the same way it does seafood, it infuses the jicama with, bright, fresh flavor.

It’s  so easy to prepare, too. Just dice up the jicama, red bell pepper, avocado & red onion, add some corn fresh from the cob, then toss with fresh lime juice, EVO and sprinkle with cilantro to create a lovely, light, crunchy appetizer to serve with chips, or a light meal served on tostadas. It’s perfect for warmer weather-but be warned, you may want to double the batch as it’s very addicting!

Tip:This is a great make ahead dish as the flavors get better if you refrigerate for 30 minutes or over nite.



20 minutes


Easy, Lunch, Side


Mexican, Vegan


2 people, 3 people


1.1/2 cup jicama, diced small
2.1/4 cup red onion, diced small
3.1/2 of a serrano pepper, diced small (substitute jalepeno)
4.1/2 cup red bell pepper, diced small
5.1 ear of fresh corn cut off the cob or 1/2 cup of frozen corn, thawed
6.1 avocado, diced small
7.1/4 cup cilantro, minced
8.6 prepared tostadas ( CHARRAS, SANNISMO oven Baked)


1.3 limes
2.3 tablespoons of avocado oil or EVO
3.1 clove minced garlic
4.1/4 teaspoon himalayan salt
5.1/4 teaspoon black pepper



Prepare Dressing.

Combine juice from 3 limes, 3 tablespoons of avocado or olive oil, 1 clove of minced garlic and 1/4 tsp of salt and pepper to small bowl. Whisk ingredients together and set aside.


Prepare Veggies.

Place corn cob in a large bowl and carefully slice on a downward angle. 

Dice jicama, red onion, Serrano pepper, red bell pepper, and avocado. Add to bowl with corn.


Combine all ingredients.

Pour dressing over the vegetables in large bowl and gently mix to coat. Chill for 30 minutes or longer before serving.


Serving Suggestions.

Serve with Late July brand Jalepeno Lime flavored tortilla chips, or on top of prepared tostadas with a teaspoon of cotija cheese sprinkled on top. 


Vegan modification: omit the cheese.

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