If you love fresh, zesty flavors, these Lentil Ceviche Tostadas will quickly become a favorite. They’re light, crunchy, and perfect for when you want something simple, healthy, and full of personality.
Bright, tangy, and packed with texture, these lentil ceviche tostadas are a refreshing vegan twist on the traditional Mexican ceviche. In Mexico, ceviche is usually made with raw fish “cooked” in citrus juice, but in this recipe, Puy lentilstake center stage. They soak up lime juice and flavors beautifully while keeping a firm, satisfying bite. Combined with cherry tomatoes, crisp cucumber, fresh coriander, and a touch of jalapeño, this dish bursts with freshness.
Crispy corn tostadas provide the perfect crunchy base. Topped with creamy vegan mayonnaise, avocado slices, and a drizzle of salsa macha, each bite is a perfect combination of bright, creamy, spicy, and crunchy. Quick, healthy, and flavorful, this recipe is ideal for lunch, appetizers, or casual entertaining.
Table of Contents
- What is Ceviche?
- Why You’ll Love This Recipe
- What You’ll Need (Ingredients & Descriptions)
- How to Make Lentil Ceviche Tostadas
- Tips for the Best Lentil Ceviche
- What to Do & Not to Do
- Recipe Variations
- Storing & Reheating
- Interesting Facts
- FAQ
What is Ceviche?
Ceviche is a classic Latin American dish where raw seafood is “cooked” in citrus juice, usually lime or lemon. The acid in the citrus changes the texture of the protein, giving it a fresh, firm bite. Over the years, plant-based and creative versions have emerged—like this lentil ceviche—that maintain the bright, tangy flavors while being vegan-friendly.
Why You’ll Love This Recipe
- Quick and easy: ready in about 15–20 minutes
- Vegan and protein-packed: lentils make it hearty
- Bright and fresh: lime, cucumber, and cherry tomatoes add freshness
- Crunchy and creamy: corn tostadas, avocado, and vegan mayo balance textures
- Perfect for entertaining: colorful, flavorful, and eye-catching
- Customizable: adjust spice, toppings, and sauces to taste
What You’ll Need
For the Lentil Ceviche
- Puy lentils in water – Provides protein and a firm, satisfying texture
- Cherry tomatoes – Adds juiciness and sweetness
- White onion – Adds sharpness and crunch
- Cucumber – Brings freshness and a crisp bite
- Fresh coriander – Bright, herbal flavor
- Limes – Acid “cooks” the lentils and brightens the flavors
- Fresh jalapeño – Optional, adds heat
- Olive oil – Enhances richness and binds flavors
- Salt – Enhances all flavors
For the Tostadas
- Corn tostadas – Crunchy base for serving
- Vegan mayonnaise – Creamy layer to balance acidity
- Avocado – Adds richness and texture
- Salsa macha or preferred spicy salsa – Optional, adds smoky heat
How to Make Lentil Ceviche Tostadas
1. Prepare the Lentil Ceviche
- Drain and rinse the lentils, then place them in a mixing bowl.
- Finely chop the cherry tomatoes, white onion, and coriander; add to the lentils.
- Peel, deseed, and dice the cucumber; add it to the bowl.
- Add the lime juice, olive oil, and salt. Stir gently to combine.
- Let the mixture sit for 5 minutes to allow flavors to meld.
2. Assemble the Tostadas
- Spread a layer of vegan mayonnaise on each corn tostada.
- Spoon the lentil ceviche on top.
- Add slices of avocado.
- Drizzle with salsa macha or your preferred spicy salsa.
3. Serve
- Enjoy immediately with a cold beer, sparkling water, or your favorite cocktail.
Tips for the Best Lentil Ceviche
- Use firm Puy lentils or other small, cooked lentils to avoid mushiness.
- Chop vegetables finely for even texture.
- Let the ceviche rest for a few minutes so the flavors blend.
- Serve immediately on crispy tostadas to prevent sogginess.
What to Do & Not to Do
Do
- Use fresh lime juice for the best tang.
- Taste and adjust salt before serving.
- Prepare the lentil ceviche a few minutes before serving for maximum freshness.
Don’t
- Use canned lentils with added salt or flavoring—they can be too soft or overpowering.
- Assemble tostadas too early; they’ll become soggy.
- Skip the avocado—it adds creaminess that balances the acidity.
Recipe Variations
- Add mango or pineapple for a sweet, tropical twist.
- Swap avocado for guacamole.
- Use quinoa instead of lentils for a different texture.
- Add roasted corn or bell peppers for extra crunch.
- Make it spicy: increase jalapeño or add chipotle in adobo.
Storing
- Lentil ceviche: Keep refrigerated in an airtight container for up to 2 days.
- Tostadas: Best served fresh; store separately to maintain crunch.
- Do not pre-assemble with avocado to prevent browning.
Interesting Facts
- Traditional ceviche is typically made with fish or seafood “cooked” in lime juice.
- Plant-based versions like this lentil ceviche are growing in popularity in Mexico and around the world.
- Tostadas are a staple Mexican snack and can be topped with almost anything—perfect for creativity in the kitchen.
- Puy lentils are small, firm, and keep their shape, making them ideal for ceviche-style salads.
FAQ
Can I use other lentils?
Yes, but choose small, firm lentils like French Puy or black beluga lentils for the best texture.
Can I make it spicy?
Absolutely! Add more jalapeño or drizzle with your favorite hot sauce.
Can this be made gluten-free?
Yes! Ensure the tostadas are made from 100% corn and are gluten-free.
Can I make it ahead of time?
Prepare the lentil ceviche in advance, but assemble the tostadas just before serving.
Ceviche de Lentejas (Vegan Lentil Ceviche)
Ingredients
- 1 can Puy lentils in water
- 10 cherry tomatoes small chopped
- ¼ white onion small chopped
- ¼ cucumber peeled and seeded
- 3 tablespoon fresh cilantro
- Juice of 2 limes
- 1 fresh jalapeño
- 2 tablespoon olive oil
- ½ teaspoon salt
- 8 corn tostadas
- 4 tablespoon vegan mayonnaise
- 1 sliced avocado
- Salsa macha
Instructions
To make the ceviche
- Drain and rinse lentils; place in a bowl.
- Chop tomatoes, onion, and cilantro; add to lentils.
- Dice cucumber; add to bowl.
- Mix in lime juice, olive oil, jalapeño, and salt. Let sit 5 min.
To serve over a corn tostada
- Spread vegan mayo on tostadas.
- Top with lentil ceviche and avocado slices.
- Drizzle with salsa macha and serve immediately.
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