Ceviche de Lentejas


For those who are new exploring my blog, I am Karla, this girl, from Ensenada, a place by the west coast of Mexico, I grew up eating lots of fish and seafood, so here at home I love cooking with those ingredients, but sometimes I feel like changing things slightly to treat the vegetarian wannabe of my husband, el ingles, so today I made these delicious Ceviche de Lentejas (lentil ceviche), I used all the ingredients for the ceviche, but instead of fish or seafood I added some cooked lentils.

I really surprised him, he was so happy with the dish and I have to admit that I loved it too. You do not miss the fish in this recipe. Let me know if you make it and leave me a comment to let me know your thoughts.


Karla x

Ceviche de Lentejas

Servings 8 tostadas
Prep Time 15 mins


  • 1 tin puy cooked lentils in water
  • 10 cherry tomatoes
  • ¼ white onion
  • ¼ peeled cucumber
  • 3 tbsp fresh chopped coriander
  • 2 limes
  • 1 fresh jalapeño
  • 2 tbsp olive oil
  • ½ tsp salt

To make the tostadas

  • 8 corn tostadas
  • 4 tbsp vegan mayonaisse
  • salsa macha
  • 1 sliced avocado


  • 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.
Course: Main Course
Cuisine: mexican food
Keyword: mexican food, ceviche, mexican cooking classes

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.



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