Mexico

From Lola Cocina's kitchen in Mexico.

Originally published on Cookpad Mexico as Ceviche de Jícama 🧡, with US measurements.

A picture of Jicama Ceviche 🧡.

Jicama Ceviche 🧡

Lola Cocina @Lolavillrod

Hi friends! Here in Tijuana, it’s not hot yet, but today we were craving this and I’m sharing this super refreshing recipe with you.

Hi friends! Here in Tijuana, it’s not hot yet, but today we were craving this and I’m sharing this super refreshing recipe with you.

Jicama Ceviche 🧡

Lola Cocina @Lolavillrod

Hi friends! Here in Tijuana, it’s not hot yet, but today we were craving this and I’m sharing this super refreshing recipe with you.

Hi friends! Here in Tijuana, it’s not hot yet, but today we were craving this and I’m sharing this super refreshing recipe with you.

Saved

Ingredients

1 hour

Serves 4 to 6 servings

3 1/3 lbsjicama (about 1.5 kg)
1large cucumber
2tomatoes
2radishes
1onion
1/2mango
1Perón chile (you can use serrano pepper instead)
Cilantro
Lime
Salt
Black pepper
Tostada shells
Avocado

Saved

Steps

1 hour

1

Chop the jicama, cucumber, onion, tomato, cilantro, mango, radishes, and chile. Mix everything in a bowl. Add salt, black pepper, and lime juice to taste. You can add a splash of Clamato if you like. Refrigerate for at least 30 minutes.
2

Serve on tostada shells with avocado. Enjoy!
3

Hope you like it and give it a try!

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Lola Cocina @Lolavillrod

Published in the US on August 22, 2025 14:01

Soy Cantante, Artista y también soy Cocinera por afición.

People also looked for

mexican appetizers

mexican appetizers

Keywords

Chilies Onion Mango Jicama Cucumber Cilantro Lime Serrano Avocado Radish Tomato

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