Ceviche de Jicama is a refreshing twist on traditional ceviche, featuring a delightful blend of crisp jicama marinated in zesty lime juice, combined with diced tomatoes, onions, cilantro, and mango.

Jicama, a crunchy root vegetable from Mexico and Central America boasts a mild, slightly sweet taste and a texture akin to a cross between an apple and a potato.

As summer rolls around, I find myself craving the refreshing flavors of ceviche made with jicama. It’s become my go-to dish during outdoor get-togethers with friends and family.

This unique dish offers a refreshing twist on traditional ceviche and is a light and satisfying snack, ideal for hot summer days or whenever you crave something refreshing.

Ceviche de jicama in a bowl with various vegetables, lime wedges and hot salsa.


  • Jicama: This root vegetable adds a crisp and refreshing crunch to the ceviche, serving as the main ingredient.
  • Vegetable juice: I love adding V8 vegetable juice because it serves as a tangy and savory base for the ceviche, feel free to use any brand you prefer.
  • Mango: Adding chopped mango brings a sweet tropical taste to ceviche, balancing the tangy flavors of the other ingredients.
  • Tomatoes: Diced tomatoes bring juicy sweetness and a hint of acidity to the dish, enhancing its overall flavor profile.
  • Onion: Diced red onion adds a sharp and pungent flavor. You can use red onion, white, or yellow onion.
  • Cucumber: I like adding cucumber because of its crunchy texture and sweet flavor. You can choose to add them peeled or with the skin on.
  • Chiles: Jalapeños or serrano peppers give ceviche its spicy kick. But if you prefer less heat, try using sweet bell peppers instead.
  • Cilantro: This flavorful herb brings a vibrant, fresh essence to the ceviche, essential for authentic Mexican dishes.
  • Citrus juices: Various citrus juices like lime, lemon, orange, and grapefruit can be used to add acidity and flavor.
  • Seasonings: A good pinch of salt will bring out all the flavors!

How To Make Ceviche de Jicama

To prepare this delicious Ceviche de Jicama, begin by washing the jicama thoroughly under running water to remove any dirt or debris.

Once clean, peel it using a sharp knife or vegetable peeler, revealing its crisp and juicy interior.

Freshly peeled jicama on a chopping board.

Next, carefully dice the jicama into thin, bite-sized pieces, making sure they’re all about the same size so you get a nice even texture.

Transfer the diced jicama to a large mixing bowl, ready to be transformed into a vibrant and flavorful ceviche.

Jicama sliced and diced uniformly on a chopping board.

Now, it’s time to add an array of fresh and colorful ingredients to the bowl.

Start by adding diced tomatoes, which provide a juicy sweetness and add a pop of color to the dish.

Diced jicama and diced tomatoes on a bowl.

Next up, finely chop a red onion to add a hint of sharpness and depth to the flavor. Feel free to use whichever type of onion you prefer.

Diced jicama, tomatoes, and onion on a bowl.

For added crunch and freshness, slice up a cucumber and toss it into the mix.

Diced tomatoes, onion, jicama and cucumber mixed on a bowl.

Next, peel and dice the mango and add to the bowl. The ripest the mango the more sweetness will add, so this is up to you!

Diced mangoes, onion, tomato, cucumber and jicama on a bowl.

Don’t forget to sprinkle in a handful of chopped cilantro, adding a burst of herbaceous aroma and flavor.

If you like some heat, chop up jalapeño peppers and add them in for a gentle kick that brings balance to the dish.

Diced tomato, onion, mango, jicama, and chopped cilantro on a bowl.

Now, it’s time to bring everything together with a squeeze of fresh lime juice, adding a zesty flavor. For an extra burst of flavor, I recommend adding a can of vegetable juice.

Season the ceviche with a pinch of salt to enhance the taste, adjusting to your liking.

Adding V8 Vegetable Juice on a bowl of diced vegetables and mango.

After mixing everything well, let the ceviche sit for about 15 minutes. This gives the flavors time to blend and makes the dish even tastier.

Serve with your favorite accompaniments like tortilla chips, salsa, and extra lime juice!

Ceviche made with jicama and various crispy vegetables in a bowl, freshly made.

Notes & Tips

  • When making Ceviche de Jicama, it’s crucial to begin with fresh, high-quality ingredients. Look for ripe mangoes, juicy tomatoes, and crisp jicama to ensure the best flavor and texture.
  • For the best flavor in every bite of your ceviche, try to cut your ingredients evenly. This way, the flavors spread out perfectly throughout the dish.
  • You can choose how spicy you want your ceviche to be. For a milder flavor, use fewer jalapeño peppers or remove the seeds and membranes. If you like it hotter, add more peppers.
  • Ceviche is best enjoyed cold, so be sure to chill it in the refrigerator before serving. This adds to the refreshing experience and enhances the overall enjoyment of the dish.
  • Don’t be afraid to get creative and customize your ceviche de jicama with additional ingredients. Avocado, bell peppers, or corn can add extra flavor and texture to your dish, so feel free to experiment and make it your own.

How To Serve

Ceviche de Jicama is a versatile dish that can be enjoyed with crispy tostadas, crunchy tortilla chips, or salty crackers for a satisfying crunch.

You can enjoy it with your favorite hot salsa and a refreshing drink like Agua de Jamaica or Agua de Piña. You can also pair it with a classic michelada if you’re in the mood for beer!

As a Mexican who always has Tequila at home, I pair it with tequila-based cocktails! One of my favorites is this strawberry frozen margarita because the sweet strawberry flavor complements the tangy ceviche well!

Ceviche de jicama on top of tostadas with a slice of lime served on a plate.

How To Store

For optimal freshness and flavor, it’s best to avoid leaving ceviche de jicama at room temperature for too long. This helps prevent any potential bacterial growth and ensures that its vibrant flavors are preserved for your enjoyment.

To store ceviche de jicama, cover it tightly with plastic wrap or transfer it to an airtight container. Place it in the refrigerator and consume it within 1-2 days for the best quality and freshness.

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Ceviche de jicama recipe.

Ceviche de Jicama

6 servings
Ceviche de jicama is a twist on the classic ceviche dish, featuring crunchy jicama instead of fish or seafood. This refreshing dish offers a burst of tangy flavors and crisp textures, perfect for enjoying as a snack or appetizer.
prep 15 minutes
cook 15 minutes
total 30 minutes


  • 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)


  • Wash the jicama well and peel it. Thinly dice it and place it into a large bowl.
  • Add the tomatoes, onion, cucumber, mango, cilantro, and jalapeño peppers to the bowl.
  • Add the lime juice, a good pinch of salt, and the vegetable juice.
  • Mix to combine all ingredients, and adjust with salt and lime juice to taste.
  • Leave the jicama ceviche to rest for 15 minutes before serving accompanied with tostadas, tortilla chips, or salty crackers.


  • For even flavor distribution, cut your ingredients evenly.
  • Adjust the spiciness to your preference by adding or reducing jalapeño peppers.
  • Chill your ceviche before serving for a refreshing experience.
Nutrition Information
Serving: 1 serving | Calories: 137kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 401mg | Potassium: 669mg | Fiber: 12g | Sugar: 13g | Vitamin A: 914IU | Vitamin C: 77mg | Calcium: 51mg | Iron: 2mg
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