Why shouldn’t vegetarians get to enjoy ceviche too? 

That’s exactly what I was thinking after sampling a delicious veggie ceviche on an appy menu at the Trio restaurant in Palm Springs.  I almost phoned them for the recipe but then it dawned on me – why don’t I just make it my usual way but substitute using tofu instead of white fish?  Here’s how:

Cut a block of extra firm tofu (in the package) into half lengthwise and then into 1 cm. cubes. Place in a pyrex dish and add enough fresh lime juice to cover the entire thing – about 6 regular size limes in total.  Cover with plastic wrap & leave sit in fridge for about 4 hours, then discard juice and add the following items to same dish:

Getting it together

*Cut up the following into roughly the same size pieces except for the jalapeño which should be seeded & finely chopped :

1 cup of grape or cherry tomatoes

1 small red onion

1 small jalapeño

handful of fresh Cilantro

Kalamata black olives

1 not overly ripe Avocado

1 not overly ripe Mango

2 Tbsp. extra-virgin olive oil, course salt and black pepper to taste.

Serve with sliced lime for extra tartness & tortilla chips.

*I also had a side of tomatillo/avocada salsa.  Rave Reviews!

Link to my white fish ceviche post below:

Scallop shells for serving adds a nice touch

https://intrigueimports.wordpress.com/2012/08/21/simple-and-satisfying-3/

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