Soy Ceviche
This refreshing appetizer was a favorite of mine while visiting Palm Springs, California. The flavors are bright and it uses a wonderful twist on a classical ceviche but there is no seafood in it. With edamame and tofu mixed with various vegetable and toss in lemon juice, this appetizer will hopefully become a favorite of yours too!
Ingredients
1 cup cooked and cooled edamame
1 tomato, deseeded and chopped
1 small red onion, finely chopped
1 small cucumber, peeled and finely chopped
1 cup diced extra firm tofu
1 medium carrot, shredded
1/3 cup freshly chopped parsley
juice of 2 lemons
1/4 cup extra virgin olive oil
1 avocado, pitted and flesh removed
salt and pepper to taste
Your favorite chips
Instructions
1
Edamame can be found in most grocery stores in the frozen food sections. If frozen, unthaw and use (it’s already cooked). Add the edamame to a large bowl and set aside.
2
Add the chopped tomato, chopped red onion and chopped cucumber to the bowl of your food processor. Pulse several times to achieve a fine chop on the mixture. Transfer to the bowl with the edamame.
3
Add the diced tofu, shredded carrot, and chopped parsley to the bowl. Fold to combine everything.
4
Add the lemon juice, salt and pepper to taste. Fold everything together to combine. Cover and refrigerate for an hour.
5
Using a slotted spoon, scoop the soy ceviche out of the bowl and into a serve bowl. Slice the avocado on top, serve with your favorite chips and enjoy!
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