Ceviche de Lentejas
Ingredients
- 1 tin puy cooked lentils in water
- 10 cherry tomatoes
- ¼ white onion
- ¼ peeled cucumber
- 3 tablespoon fresh chopped coriander
- 2 limes
- 1 fresh jalapeño
- 2 tablespoon olive oil
- ½ teaspoon salt
To make the tostadas
- 8 corn tostadas
- 4 tablespoon vegan mayonaisse
- salsa macha
- 1 sliced avocado
Instructions
- Drain the lentils and rinse them. Place them in a bowl.
- Chop the cherry tomatoes, onion, coriander very finely and add them to the lentil.
- Peel the cucumber, remove the seeds and then diced it small.
- Add the juice of the two limes, olive oil and season with salt. Set aside for 5 min.
To make the tostadas
- Spread some mayonaisse then add some lentil ceviche and top it with thin slices of avocado.
- Add some salsa macha or your favourite spicy salsa. Enjoy with a nice cold coronita.