vegan ceviche tostadas | hot for food

vegan ceviche tostadas | hot for food

[lauren] oh my god. [lauren] what? [lauren] what’s up, it’s lauren from hot for food and i’m cooking for you again this week. [lauren] i’m gonna recreate a recipe that i was recently inspired by on my trip to los angeles. [lauren] some of you probably already watch my personal youtube channel, if you don’t, go check it out! [lauren] i’ll link it right here. and usually i show a lot of behind the scenes of hot for food as well as what i eat on a day to day basis. [lauren] and when i was in LA, i did two parts and i showed everything i ate in LA and i ate at some amazing restaurants. [lauren] so go watch those videos if you’re interested. [lauren] but i did go to a restaurant and i had this amazing dish, it was vegan ceviche tostadas. [lauren] and the ceviche, which is normally seafood, of course, that’s marinated and sort of cooked from raw with lime juice. [lauren] it was made out of yellow summer squash, and fresh young thai coconut meat. [lauren] it was amazing! there was black beans spread on the crispy tortillas and then lots of lime juice, cilantro, [lauren] chunks of avocado and i think it had cashew sour cream drizzle so we’re gonna try and do something very similar today, [lauren] cos i was- i loved the dish and i really want you to be able to make this at home cos i think it’s gonna be a really summery, [lauren] fresh dish so let’s get started! [lauren] alright, so this is 100% organic young thai coconut meat. i found it at whole foods so we’re gonna chop that up [lauren] and we’re gonna mix it with a spiralized yellow summer squash which is in season right now, so you can find it at your grocery store. [lauren] they call it “yellow summer squash” but it is essentially a yellow zucchini. [lauren] and then because not everybody is going to be able to get this young thai coconut meat, [lauren] this seems like a delicacy, plus it is kind of expensive, i’m not gonna lie to you. [lauren] i’m going to do a version with the squash and hearts of palm. [lauren] hearts of palm come in a can, and they look like this. [lauren] this is a more inexpensive version of vegan seafood i guess because it does come canned, it’s not very expensive. [lauren] we cut it into rings, it’s going to kinda look like calamari. either way i think they’re both going to be delicious! [lauren] so here’s our coconut flesh, it is seafood-like, you know it looks like white meat. [lauren] when it’s cut thin like this, i just think once we marinate it in lime juice, it will soak in better and it will be the same size as the squash. [lauren] okay so i’ve never spiralized! [lauren] but i’ve got this uh, inspiralizer, that’s the brand, i’ll link it below. [lauren] and we are going to spiral our squash! [lauren] you could mandolin it, as long as it’s thin, okay so i think the spirals are going to look nice if you have one of these. [lauren] umm so i’ve never done this. [lauren] oh, this is easy. this machine is awesome!’ [lauren] so there you go. [lauren] i think it’s going to look really pretty. some of these strands are very long though, so you just maybe wanna cut some in half. [lauren] cos you still want the look of spiral, but when you’re eating it, we’re not doing noodles, we’re doing ceviche so [lauren] i’m just gonna roughly chop it but we’re still getting cool, spiralized pieces. [lauren] we’re gonna do the zest of one lime, [lauren] and we’re gonna add the juice of one lime. [lauren] kay we’re gonna add a quarter teaspoon of salt, [lauren] okay and then chop up some cilantro. and if you’re a cilantro hater you can just leave this out [lauren] so i’m gonna massage this with my hands to get the lime juice and salt all mixed in there. [lauren] so here’s the version with hearts of palm and you don’t need to add any salt cos they’re marinated in salt already [lauren] so the ceviche’s in the fridge, i would give it at least an hour to marinate. [lauren] if you’re in a rush, or you could leave it overnight i’m sure it’ll get tastier overnight. [lauren] and so the next component is the crispy tostadas or tortillas that we’re gonna make as well as the beans [lauren] so if you wanna be simple you can just take your black beans and mash them up. [lauren] leave it at that, add some salt and pepper [lauren] but i’m gonna do more of like a refried beans so i’m gonna saute onions, garlic and beans [lauren] then i’m gonna whizz them through the food processor just to get them real smooth [lauren] and we’re gonna spread that on top of the crispy tortillas. [lauren] but again, you can customise this however you want. [lauren] so let’s get this cooking here. i’m adding a little coconut oil to the pan. [lauren] alright, because i’m doing this in the food processor, i just sliced my onion. [lauren] but if you aren’t going to do that, just mash it and cut up the onion finely, as well as the garlic. [lauren] we’ll saute this for a few minutes until soft and add the black beans [lauren] and i’m also going to add chipotle chili powder and sea salt. [lauren] now we can add this into the food processor and blend until smooth. [lauren] the only other things you need to prep for the top are red onions, and some chopped cilantro and avocado. [lauren] i already have corn tortillas in the freezer, i’m trying to unthaw this big massive tortilla [lauren] so i’m just heating them in a pan, over low-medium with a little bit of oil. [lauren] and i’m gonna get them crispy so you know, just a few minutes each side until they’re not [lauren] wobbly anymore and you don’t want to steam them, so you don’t want to put a lid on or anything. [lauren] so once these are all crispy and toasty, we can assemble our coconut squash ceviche tostadas. [lauren] look at how awesome these look! [lauren] they are so fresh and so delicious. [lauren] now i just made the coconut squash ceviche, the hearts of palm and squash is in the fridge. [lauren] both are amazing so whatever option you like but i happen to love coconut. [lauren] so we also drizzled on top the cashew sour cream which is on this channel and i’ll link it below as well. [lauren] for that recipe it’s very easy you can drizzle it on everything. [lauren] and i guess it’s time to eat these! [lauren] you probably wanna be more elegant and eat with a fork and knife. [lauren] mm!! [lauren] these are better than the restaurant i ate at. [lauren] the beans are better. i made them more flavourful. [lauren] mm! [lauren] this is perfect. [lauren] a lot of people ask when i use coconut things if it really tastes like coconut, [lauren] it’s funny because i guess i’m so used to coconut that [lauren] eating it mixed all in here to me, [lauren] doesn’t even taste like coconut that much. [lauren] it’s coming through but you got so much lime, you got so many flavours that it all goes really well together. [lauren] so i hope you like this recipe! again, this was inspired by my trip to LA, [lauren] i ate this exact dish at a restaurant. [lauren] i want to recreate it for you so you can make it at home cos it’s so good and i thought it was such a good idea. [lauren] um, so let me know if you try it out. [lauren] share it on social media! tag us @hotforfood or #hotforfood, [lauren] mm! [lauren] so good! [lauren] and enjoy this dish and i’ll see you guys next wednesday, [lauren] we post every wednesday so subscribe, if you’re not already subscribed so you know when the videos are posted. [lauren] you know, click the little thumbs up button down there cos [lauren] that’s what you gotta do if you like something on youtube. [lauren] alright, i’ll see you guys next week. peace!

About the Author: Michael Flood


  1. go to LA and do a collage with Trisha paytas she is going vegan and needs the best vegan cooks ever to help her and you are the best

  2. I wish Icould like your videos more than once or rate it at least with stars oh wait! 🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟here 10 stars out of 10!

  3. I don't know why but I got so confused by the picture cause I thought you'd marinated something to make it brown and it was just like extra stuff to dress it on top and for the first part of this video I was wondering how they were gonna turn brown. Bahaha.

  4. You make me wanna go vegan so bad! How did you take the first step into becoming vegan?? Like was it easy or hard?

  5. I have the same spiralizer and lowkey fangirled because I have bought so many things because you have them in your kitchen – you're my vegan senpai tbh

  6. #AskLauren CAN YOU MAKE VEGAN ALMOND CROISSANTS? 😀 I saw your video on your trip to Portland and your reaction made me want one and I don't think they have many recipes of them that are vegan. Please! <3

  7. I enjoyed watching all of your videos that you have made so far. Can you make a vegan mozzarella sticks recipe?

  8. This video made me literally salivate.
    I think a love for tacos has been born thanks to you and John, lol.
    I also think I may actually finally go vegan soon. I've been exclusively making tofu scramble instead of eggs for breakfast, and now after making eggs since I didn't have any tofu left… I don't really like eggs anymore. (which i used to live off tbh)
    We shall see, your channel definitely helps knowing that I can cook food that is amazing.

  9. this is a really inspired recipe and i would imagine hearts of palm work really well in lieu of coconut meat. cant wait to give this a try!

    just a tip if anyone wants their tortillas to be steamed and thus soft- i found it works best to pat some water on both sides and then place them in a nonstick skillet for a few minutes on each side, flipping once or twice. it works really well!

  10. If you just get thai young coconuts they shouldn't be too expensive, then you can drink the coconut water

  11. ceviche was my favorite dish ever before going vegan :') my mom is making some tomorrow but now I know what I'm making instead 😉

  12. Vegan fettuccine Alfredo is so creamy and delicious but not a lot of people give much attention to it. Can you please make a video on your favorite recipe? Thank you.

  13. Hey im no vegan or anything i just love to see all the recipes you put up, you should totally make vegan Chicken parm that would be awesome.

  14. Im not vegan but i literally follow u guys weekly! love it! It's seriously making me consider goin vegan. I love this channel!

  15. hi lauren, i love your videos, im actually not vegan but i love coliflower ceviche its fully raw and tastes just like shrim or fish ceviche its crazy, greetings from mexico

  16. LAUREN! i am brand new to ur channel and i LOVE LVOE LOVE it! Binging hard and learning so so much! I am a new began. I am trying out all these new and easy recipes! Thank you so much for ur channel! PS. I need to know when you moved into a new place/kitchen hahahaha when did the switch happen? did you show off ur new house? You and John rock!

  17. Lauren, you are DA CUTEST thing! I love all of your recipes. 🙂 I've been vegan for six months and still going strong. Thank you for the positive influence in my life.

  18. It looks great! I live in mexico and i've tried a vegan cauliflower version of shrimp ceviche. Quite delicious if you ask me, and also very inexpensive.

  19. Also ILOVE your channel and im very Hot for Food:') almost 1 year vegan, aways been terrified of meat BUT 5 months ago i moved to Tokyo, Japan and have been having lots of fun sharing vegan because ITS NOT A THING HERE!!!! not YET at least thank you for using tofu so much in your recipes<3<3<3<3<3<3<3 maybe like an asian food challenge with john!!! that would be fucking awesome!!!!

  20. Come to Tijuana, I'll invite you to some other types of Mexican vegan seafood, (among several different kinds of Mexican food) so you can do those things on your channel (your version of them of course). By the way, the coconut ceviche, instead of buying the bag, next time buy a young coconut and use it's flesh, it's way cheaper and it's the same… also, you can do ceviche with coliflour… if you like kinda sweet ceviche, do it with mango (the flesh is the same consistency)… and if you don't mind if it isn't raw.. the most common way here is with TVP and if you don't like soy, you can use cooked mushrooms, but, those are better for the seafood cocktails. You aren't Mexican and this recipe actually looks damn good… and this is coming from a Mexican, so kudos.

  21. THIS CHANNEL HAS MADE MY LIFE SO MUCH BETTER! Not only is my family not vegan but they don't approve of this lifestyle (thats southern parents for ya).. I make your recipes daily not only so I can eat all the amazing food but to show my family I can eat anything I want still! Currently trying to convince them to let me cook a vegan Thanksgiving so I'm really hoping to see some more of those videos pop up soon (: Thank you so much Lauren and John you guys are really amazing!

  22. You guys are totally killing it with this channel! I feel like you will bring vegan cooking shows to the forefront and in the future even big networks like the Foodnetwork and stuff will feature a vegan food channel 😀 (if they don't already, I don't know, I live in Europe!)

  23. I sugest you to use some tomatos to make a marinade sauce. That is pretty much the essence of a good ceviche

  24. These look absolutely delicious! Your channel is an inspiration, Lauren! Thanks for making vegan food seem to easy and delicious!

  25. Lauren! Do you think if you were to marinate coconut chips that they would slightly rehydrate? That could be another cheaper option. I know I seen bags of coconut chips for a couple bucks at winners 🙂

  26. Thank you for this!!!
    My husband grew up eating Ceviche and we could never figure out what to replace the shrimp with and now i do!! im excited to make this for him!!!

  27. My mom makes me ceviche just like the regular one but instead of raw fish or shrimp, she uses raw mushroom. It tastes just like the real thing

  28. Lauren I love your videos. I'm obsessed!! You are an amazing cook. I am local to you and I can't wait to go to hog town which you previously reviewed. Thank you for making vegan so awesome. Also side note: un thawing is actually freezing. Hehe. I noticed you said that a few times. 💕

  29. to address the "does this taste like coconut comments" – both my parents are allergic to coconut meat (i am not) so growing up i never had coconut anything. these DO NOT taste like coconut. if anything they taste more citrus-y cause of the lime juice. i'm obsessed with vegan ceviche now and at all times have at least 2 packages of young thai coconut in my freezer

  30. I have been watching since you guys had 9000 subscribers, Lauren even tweeted me once. You are so insanely creative. I can't wait to buy your book.

  31. Just my opinion but beans doesn't go with ceviche. I don't know any Hispanic that would mix those two. 😳But I guess it's something different. Either way I love your recipes!!!

  32. If you want smaller shreds on your squash, zuke, cuke, etc., do a vertical cut lengthwise down the side of the veggie before you spiralize.

  33. Awesome, awesome video! After finding your channel (literally 15 minutes ago) I'm so inspired to try more vegan recipes!

  34. I have been trying to figure out how to make a vegan ceviche for the LONGEST time!! Thank you!! I'm so excited.

  35. Just found you and watched two videos already and subscribed. I love tostadas … never heard of this recipe, but it looks incredible, it's late now, but plan on shopping for the ingredients tomorrow … omg! I can't wait.

  36. Made this last night. Used hearts of palm b/c I couldn't find the coconut. THE BOMB! And the refried beans and vegan sour cream recipes…OMG! Thank you so much for sharing this

  37. You realize that a zucchini is a squash, right? It's a zucchini squash. So, you have a yellow squash. They are both summer squashes, to be exact.

  38. this looks like such a good recipe! i actually have my own sorta veganized recipe for ceviche. essentially, all I use is a head of chopped cauliflower, juice of 4 limes, handful of chopped cilanto, half of a chopped onion , 3 chopped tomatoes and garlic salt to taste and all you do is combine it all in one bowl and you're done 🙂

  39. That's so funny! I was thinking about something negative and then you said "I have never spiralized" and I thought to myself: "nah, then I'm not going to either"! Haha, thank you! Awesome recipe!

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