Healthy veggie ceviche tostadas recipe featuring crispy corn tortillas topped with a vibrant mix of jicama, bell pepper, avocado, onion, jalapeño, corn, and cilantro, all dressed in a zesty lime vinaigrette.
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. (They’ll continue to crisp up as they cool.)
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!
