15 March 2020

Amaranth & Lentil Ceviche

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  • 6 servings ⠀

    ∙ 50gr of amaranth seed ⠀
    ∙ 1 cucumber ⠀
    ∙ 2 tomatoes ⠀
    ∙ 1 avocado ⠀
    ∙ 50gr of lentils (boiled in water, seasoned with salt and onion) ⠀
    ∙ 12 amaranth or other locally-purchased tostadas ⠀
    ∙ Cilantro, lemon and salt (to taste) ⠀

Cook the amaranth seed: Wash and strain, as many times as necessary, trying to leave the seeds as clean as possible (without stones or dirt).

Bring the water to a boil, add seed, boiling between 10 to 15 minutes.

Remove from heat. • It is important to drain the seed once it has been removed from the heat.

Once the amaranth seed and lentils are cooked, place both ingredients in a large bowl and mix with diced cucumber, tomato, cilantro, and avocado, season with lemon and salt to taste.

Serve on amaranth tostadas. ⠀

© Puente a la Salud Comunitaria, a 501(c)(3) organization [EIN 30-0258491] at 1311-A E. 6th St, Austin, TX 78702. USA.
© Puente a la Salud Comunitaria, AC, una organización donante autorizada con domicilio fiscal en
Privada de Magnolias No. 109, Colonia Reforma, CP 68050, Oaxaca de Juárez, Oaxaca. México

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