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:
*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:
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