vegan ceviche tostadas | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/07/22/vegan-ceviche-tostadas/

On a recent trip to L.A. I had this delicious dish at a very hip vegan restaurant. You probably know it… Café Gratitude! I thought it was so innovative and delicious, and I knew I had to make it at home. As a bonus, it would have been totally selfish if I didn’t share the recipe with you all. Here’s the recipe for these incredible vegan ceviche tostadas!

I have found frozen coconut meat at some grocery stores and small fruit markets that carry a lot of international food products and Asian and Indian specialties. Take a shop around some local joints and you should be able to find it!

The Inspiralizer is what I used in the video demo!

vegan ceviche tostadas

Ingredients

1 1/2 C young thai coconut meat, thinly sliced1 yellow summer squash, spiralled or thinly sliced2 limes, zest and juice1/2 tsp sea salt1/2 C cilantro, finely chopped1 tbsp coconut oil1 x 15 oz can black beans1/2 onion, thinly sliced2 garlic cloves, crushed1/2 tsp chipotle chili powder1/4 tsp sea salt1 avocado, cubed1/4 C red onion, finely choppedcorn tortillas1 batch cashew sour cream

Instructions

Toss the squash and coconut meat with lime zest, lime juice, cilantro, and sea salt. Refrigerate the ceviche for at least 1 hour, or you can leave as long as overnight.Prepare the black beans by first sautéing onions in coconut oil. After 2 to 3 minutes, add in crushed garlic and sauté for another minute. Add in black beans, chipotle chili powder, and sea salt and continue to cook for another 4 to 5 minutes.If you’re mashing the beans by hand, be sure to mince the onion and garlic before sautéing. Once the bean and onion mixture is cooked, add to a food processor and process until mostly smooth. You could also use pre-made refried beans!To make the tortillas crispy, heat them with a little bit of oil in a large pan heated over medium-low heat for 2 to 3 minutes each side until crisp.Prepare the tostadas by layering 2 tortillas, add some black bean mash on top, then a helping of ceviche. Top with avocado, red onion, more chopped cilantro, and a drizzle of cashew sour cream.

Notes

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