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

Avocado ceviche

  • serves 2
  • Easy

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


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.



  • sweetcorn 25g
  • olive oil 1 tbsp
  • cider vinegar 1 tsp
  • small red thai chilli 1, finely sliced
  • jícama 15g, or radishes 3, peeled and thinly sliced
  • avocado 1, cut into 1cm dice
  • red onion ¼ small, finely chopped
  • coriander chopped to make 1 tbsp, plus extra to serve (optional)
  • spring onion 1 small, finely sliced
  • blue tostadas 8, or blue tortilla chips 20g, crumbled
  • lime ½, 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.

Find more vegetarian Mexican recipes

Vegetarian Tacos With Halloumi and Pico De Gallo

Nutritional Information

  • Kcals 453
  • Fat 31.4g
  • Saturates 7.3g
  • Carbs 33.7g
  • Sugars 2.8g
  • Fibre 7.1g
  • Protein 25.2g
  • Salt 0.8g