Colombian Vegan Ceviche Delight – A Mouthwatering Aquatic Symphony

Allergens

Soy (from tofu)

Ingredients

• 1 lb firm tofu, diced into 1/2
• inch cubes
• 3 cups unsweetened coconut water
• 1 cup freshly squeezed lime juice
• 1 cup diced tomatoes
• 1 cup thinly sliced red onion
• 1 cup fresh cilantro, chopped
• 1/2 cup mint leaves, chopped
• 1/2 cup avocado, cubed
• 1 jalapeno, finely minced
• 1 tsp ground cumin
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. In a large bowl, whisk together the coconut water and lime juice.
2. Add the diced tofu and allow it to marinate for 30 minutes in the refrigerator.
3. In another bowl, combine the tomatoes, red onion, cilantro, mint leaves, jalapeno, and avocado. Mix well.
4. Remove the marinated tofu from the refrigerator and gently fold it into the mixture of vegetables and herbs.
5. Sprinkle in the ground cumin, season with salt and pepper, and give everything a gentle toss.
6. Drizzle olive oil over the top and serve immediately.

Chef’s Insight

To enhance the aroma, add a pinch of ground black pepper while marinating the tofu.

Notes

Feel free to adjust the spice level by adding more or fewer jalapenos.