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.


  • 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


  • 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.

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