Ceviche Peruano is a citrus-infused raw seafood dish popularised in Peru, but found in many coastal areas of Latin America such as Ecuador, Chile, Mexico, and Colombia.
I wanted to Veganise the dish having already made a less authentic, but totally delicious Tropical Ceviche (see separate post Lentil, Mango & Avocado Ceviche ).
But what to use instead of fish or prawns? Many recipes use mushrooms or palm hearts (& I’m guessing jackfruit would work equally well). However, I wanted to retain a high protein content for the dish, so I chose Tofu.
The tofu was broken/chopped into small prawn/fish like pieces (plus I made a prawn-like shape for decoration) & marinated them in lime juice, salt, pepper & broken up pieces of Nori sheet. Once marinated, I drained it & removed any Nori pieces & set aside.
- Small block of firm tofu flaked
- 1 tbs lemon juice
- 1 tbs lime juice
- 1 broken up Nori sheet
- 1 small Red onion chopped finely
- 1/2 medium sized Green Pepper chopped finely
- 1-2 small Red Chillies depending on heat
- Small sized bunch fresh Cilantro
- 5 springs of Mint
- Extra seasoning to taste
- Optional – I also added finely chopped cucumber for extra texture & flavour
- For accompaniment (optional)
- 1/2 medium sweet potato
- 1/2 cup sweetcorn
- Tortilla chips
1. Marinate tofu
2. Chop remaining ingredients finely & mix together in bowl
3. Add marinated & drained tofu
4. Add extra seasoning & a little more lemon juice/marinade as needed
4. Serve in a glass & add garnish. I also made a fake prawn by shaping tofu & them colouring with tomato & beetroot juice.