A white plate topped with slices of pale green jicama, topped with cubed avocado, sweetcorn and fresh green herbs

Avocado ceviche

Name: Avocado ceviche
Total time: 35 min
Yield: Serves 2
Cuisine: Mexican
Ingredients: 25g sweetcorn; 1 tbsp olive oil; 1 tsp cider vinegar; 1 small red thai chilli finely sliced; 15g jícama or radishes 3, peeled and thinly sliced; 1 avocado cut into 1cm dice; ¼ small red onion finely chopped; chopped to make 1 tbsp coriander plus extra to serve (optional); 1 small spring onion finely sliced; 20g blue tostadas 8, or blue tortilla chips crumbled; ½ lime juiced

Marvin Jones

Published: August 31, 2021 at 2:02 PM

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Serves 2

Easy

Total time: 35 mins

+ marinating

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Jícama is a native Mexican plant, with a nutty, sweet flesh. Here, it's topped with creamy avocado ceviche, bursting with aromatic herbs and sharp red onion. This recipe comes from Soho’s El Pastor restaurant

Vegan

Skip to ingredients

Alternatives

Complete the dish

Try this Mexican-style vegan recipe for avocado ceviche from Soho's El Pastor, then check out more vegetarian Mexican recipes.

Looking for more variations on this dish? Try our classic ceviche, popcorn ceviche and salmon ceviche.

Ingredients

Nutrition

25g sweetcorn
1 tbsp olive oil
1 tsp cider vinegar
1 small red thai chilli

finely sliced
15g jícama

or radishes 3, peeled and thinly sliced
1 avocado

cut into 1cm dice
¼ small red onion

finely chopped
chopped to make 1 tbsp coriander

plus extra to serve (optional)
1 small spring onion

finely sliced
20g blue tostadas 8, or blue tortilla chips

crumbled
½ lime

juiced

Nutrition: per serving

kcal453

low
fat31.4g
saturates7.3g
carbs33.7g
sugars2.8g
fibre7.1g
protein25.2g
salt0.8g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7. Drain the corn and tip onto a baking tray, then put in the oven for 12-15 minutes or until charred. Leave to cool. Mix together the olive oil, vinegar and chilli with a pinch of salt in a bowl. Add the jicama or radishes and toss until coated in the marinade. Leave for 10-15 minutes.
step 2

Put the remaining ingredients, except the lime, in a bowl and mix together. Season to taste with the lime juice and some salt. To serve, fan the jicama around the plate. Pile the avocado mix in the centre of the plate, top with the crispy corn and finish with a little of the jicama marinade and extra coriander, if you like.

Find more vegetarian Mexican recipes

Vegetarian Tacos With Halloumi and Pico De Gallo

Authors

Marvin Jones

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