The 23rd Annual Spring Garden Show presents another cooking demonstration at Macy’s Home Store. Chef Deborah cooks a ceviche dish, but I will now attempt to Vegan-ize her recipe. For starters, let’s throw back all the salmon and other fish into the sea so that they can swim freely and happily again. Peace, Fish!
Cerviche dishes are from Peru, where the Peruvians often cooked them with a variety of flavors, which include citrus juice, caviar, coconut, potatoes, tequila, gin, vodka, rum, and whiskey. You can also personalize your dish by adding your own favorite herbs and/or flavors. This dish is another party dish, perfect for your summer parties.
The main ingredients in this Tofu Ceviche dish include:
12 ounces of firm tofu
1 and ½ teaspoons of sea salt
4 tablespoons of fresh-squeezed limejuice
4 tablespoons of fresh-squeezed lemon juice
2 teaspoons of minced fresh ginger
1 tablespoon of minced Serrano Chile
¾ cup of peeled and diced cucumber
1 Roma tomato, cut and diced
1/3 cup of diced red onion
¼ cup of peeled, cut and diced tart green apple
1/3 cup of chopped cilantro leaves
Cut firm tofu into 3/8-inch cubes before placing into glass bowl with sea salt, limejuice, lemon juice, ginger, and Serrano chile. Toss contents to mix well. Then, cover and refrigerate for fifteen to thirty minutes. Add cucumber, tomato, red onion, green apple, and cilantro. Toss contents thoroughly.
You are now ready to serve it with tostadas.