Ceviche de lentejas en tostadas de arroz / Lentil ceviche on rice cake tostadas
INGREDIENTS
  • Cooking Time: 5
  • Servings: 2
  • Preparation Time: 15
  • 2 cups of cooked lentils of your choice
  • 2 tomatoes
  • Cilantro to taste
  • ½ white or purple onion (the one you like)
  • 1 chile serrano or jalapeño (the hottest one)
  • salt and black pepper to taste
  • 1 tbsp soy sauce
  • 1 large lemon (you don’t need more, it’s not fish)
  • 1 ripe avocado
  • 1 Rice cake package
DIRECTIONS
  1. In a bowl add onion finely chopped together with the lemon juice and let it rest for 5 min while you cut the rest.
  2. -Add the lentils, the tomato well minced, the chile serrano, and cilantro
  3. -Add the condiments (salt, pepper and soy sauce)
  4. – Mix everything and serve it on a rice cake with avocado spread or in slices
RECIPE BACKSTORY
This is a vegan recipe for Mexican ceviche, I love this version for all the protein that contains. It's super fresh and easy to make.