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.
Love,
Karla x
Ceviche de Lentejas
Ingredients
- 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
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.
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.
Listo!
Provecho!
