Tofu Vegetable Ceviche with Avocado
Ceviche is a chilled salad or starter with versions from Mexico, the Caribbean and South America. It is essentially a seasoned
lime juice base in which raw fish is marinated, and over the course of chilling for several hours or overnight, the lime “cooks” the
seafood, causing scallops to turn opaque, etc., as if heat were used. If you would like to use seafood, simply marinate bay
scallops, shrimp, or firm white fish pieces for at least 8 hours, or overnight. For this version, 3 to 4 hours will do the trick,
although you may leave either recipe in the ceviche base for up to approximately 2 days. This base recipe is excellent. Garnish
with spicy fresh nasturtium flowers, if in season.
Ceviche: for approximately 1 1/2 lb of vegetables and tofu
1 c. lime juice, with lime zest
1 large fresh tomato, diced
1 fresh or smoked chili--jalapeno or chipotle, or to taste, minced
2 tbsp. minced cilantro or to taste
1/2 tsp. salt
1/4 tsp. white pepper
1/4 c. minced onion
1 tsp. fresh minced oregano, or pinch dried
1 tbsp. olive oil
3 tbsp. each minced carrot and sweet red bell pepper
Mix ingredients well.
12 oz. to 1 lb. firm regular tofu, cut into large flat squares
a few oz. fresh mushrooms, small button or shittake
1 small zucchini, sliced in 1/2 lengthwise then on diagonal
1/4 red bell pepper, cut in medium chunks
1 c. corn kernels
Toss these ingredients with ceviche base and marinate, chilled, 3-4 hours or overnight.
3 to 4 c. mixed greens such as mesclun
2 avocadoes, pitted, thinly sliced while still in skin
At serving time, on large platter, arrange bed of greens. Scoop out each half of sliced avocado, fan with fingers, and arrange
over greens. Spoon ceviche over in a mound in the center. Garnish with rinsed nasturtiums.
Ceviche is a chilled salad or starter with versions from Mexico, the Caribbean and South America. It is essentially a seasoned
lime juice base in which raw fish is marinated, and over the course of chilling for several hours or overnight, the lime “cooks” the
seafood, causing scallops to turn opaque, etc., as if heat were used. If you would like to use seafood, simply marinate bay
scallops, shrimp, or firm white fish pieces for at least 8 hours, or overnight. For this version, 3 to 4 hours will do the trick,
although you may leave either recipe in the ceviche base for up to approximately 2 days. This base recipe is excellent. Garnish
with spicy fresh nasturtium flowers, if in season.
Ceviche: for approximately 1 1/2 lb of vegetables and tofu
1 c. lime juice, with lime zest
1 large fresh tomato, diced
1 fresh or smoked chili--jalapeno or chipotle, or to taste, minced
2 tbsp. minced cilantro or to taste
1/2 tsp. salt
1/4 tsp. white pepper
1/4 c. minced onion
1 tsp. fresh minced oregano, or pinch dried
1 tbsp. olive oil
3 tbsp. each minced carrot and sweet red bell pepper
Mix ingredients well.
12 oz. to 1 lb. firm regular tofu, cut into large flat squares
a few oz. fresh mushrooms, small button or shittake
1 small zucchini, sliced in 1/2 lengthwise then on diagonal
1/4 red bell pepper, cut in medium chunks
1 c. corn kernels
Toss these ingredients with ceviche base and marinate, chilled, 3-4 hours or overnight.
3 to 4 c. mixed greens such as mesclun
2 avocadoes, pitted, thinly sliced while still in skin
At serving time, on large platter, arrange bed of greens. Scoop out each half of sliced avocado, fan with fingers, and arrange
over greens. Spoon ceviche over in a mound in the center. Garnish with rinsed nasturtiums.
