Fresh, Bright, and Delicious
If you’re looking for a summer staple, look no further because this vegan ceviche is PERFECT! It’s served cold so it’s extra enjoyable on a hot day or at a picnic. It’s flavored with some fresh veggies and lime juice so it’s nice and bright. Lastly, it’s made with tvp so aside from being super refreshing, it’s also packed with plant-based protein. This vegan ceviche has quickly became a summer favorite for me and I hope you like it enough to add it to your rotation as well!
Ingredients
One of the great things about this vegan ceviche is that it’s made up of only a few wholesome ingredients. The tvp gets rehydrated with bay leaves and garlic before it gets combined with diced onion, cilantro, tomato, jalapeño, and avocado then it all rests in fresh lime juice that brightens the whole thing up.
Directions
The first step is to fill a pot with enough water to soak the tvp in. Add the bay leaves and garlic to the water and bring it to a simmer.
While the water comes to a simmer, we’re going to rinse our tvp to get some of the dried & bagged taste out. Don’t soak it! We are just quickly rinsing it and don’t want the soy to get too soft. A rinse of about 30 seconds under cold water should do it.
Once the water is close to reaching a boil, turn the heat off and add the rinsed tvp. Let it soak for 5 minutes to get a nice firm texture. After the 5 minutes, drain and press. I drain in a colander and use a large cooking spoon to press the tvp down and get most of the moisture out. Once the tvp has cooled cooled down, get the remaining liquid out using a nut milk bag or cheesecloth. Note: It’s important to get as much of the moisture out as possible because we want the tvp to soak up the lime juice when it’s time to add it.
While we wait for the tvp to cool down enough to strain, core the tomatoes and jalapeño. Finely dice them along with the onion and cilantro. Juice the limes and set aside.
Once the tvp is cooled and strained, add all the diced veggies but the avocado. Add the lime juice and salt then combine well. When everything is combined, cover and set in the refrigerator to chill. This dish tastes better the longer you let it marinate, so ideally you want to make this the day before, but it’s ready to serve as soon as it’s cold. Before serving, dice the avocado, add it in, and mix everything until everything is evenly distributed once more. Add to some tostadas and enjoy! (Try adding Tapatio on your ceviche tostada to really bring it up a notch)
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Vegan Ceviche (Ceviche De Soya)
Served cold and full of bright flavors, this ceviche is the PERFECT summer dish that is as refreshing as it is tasty!
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Ingredients
8 oz 8 TVP or “Soya”
2 2 Bay Leaves
2 2 Cloves of Garlic peeled
2 2 Tomatoes cored & finely chopped
1/2 1/2 Red Onion finely chopped
1/2 cup 1/2 Chopped Cilantro
1/2 cup 100 ml Fresh Lime Juice
1 1 jalapeño* cored & finely chopped
1 tsp 1 tsp Salt or to taste
Directions
- Set a pot of water to boil with the garlic cloves and bay leaves.
- While the pot comes to a simmer, rinse the tvp with cold water. Don’t soak!
- Once the water comes to a full simmer, turn heat off and add the tvp. Let soak for 5 minutes.
- Drain the tvp in a colander and use a cooking spoon to firmly press down and get some of the moisture out.
- While the tvp cools, core tomatoes and jalapeño. Finely chop along with the onion and cilantro.
- Once the tvp has cooled, get the excess moisture out by using a nut milk bag or cheesecloth. (see note)
- Transfer the tvp to a large bowl and mix in the tomato, onion, cilantro, and jalapeño.
- Add the lime juice and mix well again.
- Add salt.
- Cover the bowl and refrigerate for at least 2 hours, but ideally overnight.
- Once ready to serve, dice an avocado and mix in.
Notes
- It’s important to get most of the moisture out of the tvp after cooking, as we want it to be able to soak up the lime juice.
- The jalapeño doesn’t add a lot of spice once cored and seeded, but it’s optional if sensitive to spice. For more of a kick, try adding a Serrano pepper instead.
- Try adding 1/4 tsp of MSG for a boost in the brightness.
- Makes enough for 12 tostadas.
- This dish is best served cold so it’s great when left in the fridge overnight!
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