Vegan Ceviche Tostadas

Vegan Ceviche Tostadas Recipe

By Hot For Food

🔪Prep Time: 40 minutes

👩‍🍳Cook Time: 15 minutes


1 1/2 C young thai coconut meat, thinly sliced

1 yellow summer squash, spiralled or thinly sliced

2 limes, zest and juice

1/2 tsp sea salt

1/2 C cilantro, finely chopped

1 tbsp coconut oil

1 x 15 oz can black beans

1/2 onion, thinly sliced

2 garlic cloves, crushed

1/2 tsp chipotle chili powder

1/4 tsp sea salt

1 avocado, cubed

1/4 C red onion, finely chopped

corn tortillas

1 batch cashew sour cream


1Toss 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.

2Prepare 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.

3If 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!

4To 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.

5Prepare 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.

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