VERDE VALLE / RECIPES / Vegetarian Lentil Ceviche with Jicama and Cilantro Mayonnaise

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  • Rice
  • Beans
  • Seeds
  • Lentil Soup
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Vegetarian Lentil Ceviche with Jicama and Cilantro Mayonnaise

15 to 30 mins Serve 4 Ingredients: 1 cup quinoa, Verde Valle , 2 cups water, 1 tablespoon granulated chicken soup, 1/4 onion cut into julienne style, 1/4 garlic, finely chopped, 1 tablespoon parsley, 2 tablespoons butter, 1 cup lentils, Verde Valle, 1 cup jicama, finely diced, ½ cup chopped tomato, ¼ cup finely chopped red onion, 2 serrano chiles, sliced, 2 tablespoons lime juice, Olive oil, as needed, 1 cup mayonnaise, 2 tablespoons lime juice, 1 cup cilantro, Salt and pepper, to taste, Olive oil, as needed, Tostadas,
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Vegetarian Lentil Ceviche with Jicama and Cilantro Mayonnaise

Vegetarian Lentil Ceviche with Jicama and Cilantro Mayonnaise

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ingredients

1 cup quinoa, Verde Valle

2 cups water

1 tablespoon granulated chicken soup

1/4 onion cut into julienne style

1/4 garlic, finely chopped

1 tablespoon parsley

2 tablespoons butter

1 cup lentils, Verde Valle

1 cup jicama, finely diced

½ cup chopped tomato

¼ cup finely chopped red onion

2 serrano chiles, sliced

2 tablespoons lime juice

Olive oil, as needed

1 cup mayonnaise

2 tablespoons lime juice

1 cup cilantro

Salt and pepper, to taste

Olive oil, as needed

Tostadas

PREPARATION

  1. Clean and rinse the lentils, then soak overnight before preparation.
  2. Drain the lentils thoroughly. In a bowl, combine them with the jicama, tomato, red onion, serrano chiles, lime juice, olive oil, and season with salt and pepper to taste.
  3. In a blender, combine the mayonnaise, lime juice, cilantro, olive oil, salt, and pepper. Blend until smooth and creamy.
  4. To serve, spread the cilantro mayonnaise on a tostada and top with a generous portion of the lentil ceviche. Enjoy.


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