Wednesday, August 10, 2011

Vegan Ceviche

To be honest, I never had seafood ceviche.  But, during the taste testing process, this recipe received glowing reviews from finicky eaters who enjoy the seafood ceviche.  Growing up in Buffalo in the years I did (can't give my age away), ceviche  was not in my family's lexicon.  We had smoked whitefish and Friday Fish Fry (grew up Roman Catholic).  The only raw fish were oysters, sardines and pickled herring.  Did I mention my ancestry is Polish? 
Vegan Ceviche
Vegan Ceviche

Back to the Vegan Ceviche...It is tangy, light, fresh and full of crunchy, soft, and chewy textures.  The vegan Worcestershire sauce is a great marinade for the tofu.  The key on making the tofu work is the chewy texture obtained by freezing it right in the container, defrosting it, and squeezing out the excess water before using it in the recipe.  It does call for prepping that the day before but it is well worth the extra effort.  The oyster mushrooms, if you can find them, are texture perfect because they are chewier than other mushrooms.

It is fun to serve in the martini class too!!! I know it is a lot of ingredients and a bit of prepping, but it is well worth it.  I hope you enjoy this refreshing Vegan Ceviche as much as I do.

Sal y Pimienta is now available.  Email Karen to find out more!

Watch the video, print the recipe, prepare any one of the dishes and you'll find yourself saying "That's Vegetarian?!"

Vegan Ceviche  

12 oz tofu, extra firm cut into 1/2" cubes *
2T Vegan Worcestershire sauce

1 cup combination of lime, lemon and/or orange juice, fresh squeezed (mostly lime and lemon tastes best)
1/2 red onion, thinly sliced
1 cucumber, peeled (full or partially) and thinly sliced
2/3 c hearts of palm, small cubes or push the rings out
1 c mushrooms, preferably a combination of oyster and/or lobster but you can use shitake or portabella if you can't find the other two
5 radishes, thinly sliced
1/4 c orange, yellow or red bell pepper, chopped
1/2 c green pepper chopped
4t hot pepper such as jalapeño, Serrano, or Anaheim seeded and finely diced
1/2 c celery chopped
2 tomatoes chopped
2 t garlic chopped
2/3 c cilantro, chopped
1T Sal y Pimienta avocado oil or olive oil
Tortillas, wedged
Chili powder
Cilantro stems for garnish
1 avocado, 1/2" cubes for garnish

*It is preferable to use defrosted tofu that has been previously frozen in the original packaging with the water. If you don't have the time, then extra firm tofu will work. In either case, drain or squeeze out the excess water before using.

Preheat oven to 400F. Line baking sheet with parchment paper or spray with olive oil. Toss the cubed tofu in the Worcestershire sauce then place on prepared baking sheet. Cook for 10 minutes, flip tofu over and cook for another 10 minutes. Remove from oven to cool.

Meanwhile gently mix the red onion, cucumber, hearts of palm, mushrooms, radishes, peppers, celery, cilantro, oil with the citrus juices. When the tofu has cooled, add to the mixture and gently toss. Refrigerate for a minimum of 2 hours, preferably overnight.

To bake tortillas, preheat oven to 400F. Spread the tortillas on a baking sheet. Squeeze some fresh lemon or lime juice on them, then sprinkle with salt and chili powder. Place in the oven for 10 minutes.

Serve 1/2c of the vegan ceviche in a martini or margarita glass or whatever look pretty. Pour some of the marinade from the container on top of the serving. Garnish with cubes of avocado, cilantro and tortilla wedges.

Prep time: 20 minutes
Bake time: 20 minutes for tofu, 10 minutes for tortillas
Serving size: 1 cup
Serves 6
Level of difficulty - intermediate.
3pp add 2pp per tortilla

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