Ceviche de Lentejas (Vegan Lentil Ceviche)
Fresh, tangy, and packed with texture, these lentil ceviche tostadas are a vibrant vegan twist on a classic Mexican dish. Crispy tostadas topped with zesty lentils, avocado, and salsa macha make the perfect light lunch or appetizer.
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.