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Ceviche de Soya

4

0 min

Ceviche de Soya


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Time

0 min

Serving

8 persons

Calories

333

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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]

Ingredients

  • ounces soy protein (TVP): 8 piece
  • limes: 5 piece (juiced)
  • plum tomatoes: 1 pound (chopped)
  • cucumbers - peeled, seeded, and: 2 piece (cubed)
  • white onion: 0.5 piece (diced)
  • sprigs cilantro leaves: 10 piece (chopped)
  • jalapeno pepper seeded, deveined, and: 1 piece (minced)
  • oregano: 1 tsp (dried)
  • salt: (to taste)
  • crisp-fried tostadas: 16 piece
  • avocados - peeled, pitted, and: 2 piece (cubed)

Metric Conversion

Stages of cooking

Ceviche de Soya Photo 21
Ceviche de Soya Photo 32
  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.
    Ceviche de Soya Photo 2
  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.
    Ceviche de Soya Photo 3

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