Ceviche de Jicama
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ceviche de jicama is a vegetarian take on the classic Peruvian ceviche, using crunchy jicama instead of raw fish. It's bright and tangy from lime and vegetable juice, with fresh vegetables and cilantro throughout. Serve it as a refreshing appetizer or light snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large jícama
- 1 can V8 vegetable juice (11.5 oz)
- 1 medium mango (peeled and diced)
- 2 medium tomatoes (diced)
- 1 small red onion (diced)
- 1 large cucumber (seeds removed, diced)
- 1-2 jalapeño peppers (seeds removed, chopped)
- 1 bunch cilantro (chopped)
- 2 limes (juice)
- salt (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 949mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1126mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 949MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.