Ceviche de Soya recipe

All Recipes Appetizers and Snacks Seafood Ceviche Recipes

Ingredients

8 ounces soy protein (TVP)
5 limes, juiced
1 pound plum tomatoes, seeded and chopped
2 small cucumbers - peeled, seeded, and cubed
½ white onion, diced
10 sprigs cilantro leaves, finely chopped
1 jalapeno pepper seeded, deveined, and minced
1 teaspoon dried oregano
salt to taste
16 crisp-fried tostadas
2 avocados - peeled, pitted, and cubed

Nutrition Info

332.9 calories
carbohydrate: 31.3 g
cholesterol: : -
fat: 14.8 g
fiber: 9.3 g
protein: 27 g
saturatedFat: 2.1 g
servingSize: -
sodium: 413.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place soy protein in a pot and cover with water. Bring to a boil and boil for 3 minutes. Drain and rinse very well with clean water. Allow to cool completely, about 30 minutes.

  2. Place hydrated soy in a glass bowl and pour lime juice over it. Let stand for 30 minutes. Drain lime juice. Mix in tomatoes, cucumbers, onion, cilantro, and jalapeno. Season with oregano and salt. Serve over tostadas and garnish with avocado.

Recipe Yield

8 servings

Recipe Note

This soy ceviche tostadas recipe comes straight from Mexico. Textured soy and vegetables are cured in a lime marinade and make a great vegan topping for tostadas. [Recipe originally submitted to Allrecipes.com.mx]

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