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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.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 8 tostadas
Course: Main Course
Cuisine: mexican food
Ingredients Method

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

Method
 

To make the ceviche
  1. Drain and rinse lentils; place in a bowl.
  2. Chop tomatoes, onion, and cilantro; add to lentils.
  3. Dice cucumber; add to bowl.
  4. Mix in lime juice, olive oil, jalapeño, and salt. Let sit 5 min.
To serve over a corn tostada
  1. Spread vegan mayo on tostadas.
  2. Top with lentil ceviche and avocado slices.
  3. Drizzle with salsa macha and serve immediately.