Healthy Veggie Ceviche Tostadas

Name: Healthy Veggie Ceviche Tostadas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Ingredients: 3 Limes (juice); 3 Tbsp Olive Oil; 0.25 tsp Kosher Salt; 0.25 tsp Pepper; 1 cloves Garlic (grated or finely chopped); 2 Tbsp Avocado Oil; 6 Corn Tortillas; Kosher Salt; 0.5 cup Jicama (peeled & diced small); 0.5 cup Red Bell Pepper (diced small); 1 piece Avocado (diced small); 0.25 cup Red Onion (diced small); 0.5 piece Jalapeño or Serrano Pepper (diced small (remove seeds for less spicy)); 1 ear Fresh Sweet Corn (kernels sliced off (or sub 1/2 cup thawed frozen corn)); 0.25 cup Cilantro (finely chopped); 1 Lime (cut into wedges)

Yield6 servings

Prep time30 minutes

Cook time30 minutes

Total time60 minutes

Ingredients

For the Dressing

For the Tostadas

For the Ceviche

For Serving

Directions

1
Preheat the oven to 400F convection (or 425F regular bake).
2
Coat a baking sheet with 2 Tbsp avocado oil. Place the tortillas on the baking sheet and rub both sides in the oil. Sprinkle with salt and bake for 6 minutes on the first side, flip, and bake for 3-5 more minutes on the second side until they are crispy and deep golden brown around the edges.
3
In a large bowl, add the jicama, red bell pepper, avocado, red onion, jalapeño, corn, and cilantro.
4
Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and garlic until it emulsifies and thickens.
5
Pour the dressing on the veggies and mix to coat everything evenly. Taste and season with more salt if desired. Spoon the ceviche on the tostadas, serve with lime wedges, and enjoy!

Notes

30 minute total prep + cook time

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