“Tropical Colombian Ceviche Delight: A Veggie-Lover’s Dream”
Discover a delicious and easy-to-make vegetarian ceviche recipe with this Tropical Colombian Ceviche Delight. Packed with flavorful fruits and vegetables marinated in tangy citrus juices, this dish is perfect for warm weather dining or as a light appetizer that will transport your taste buds to the sun-soaked shores of South America.
Allergens
Soy (from tofu)
Ingredients
- 1 cup diced firm tofu (substitute: tempeh or extra
- firm silken tofu)
- 2 cups diced ripe mango
- 1 cup diced bell peppers (mix of colors for vibrant presentation)
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro leaves
- 1/4 cup fresh lime juice (about 3
- 4 limes)
- 1/4 cup fresh orange juice (about 1 large orange)
- 1 teaspoon finely grated ginger root
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the diced tofu, mango, bell peppers, and red onion.
- In a separate small bowl, whisk together the lime juice, orange juice, grated ginger, salt, and pepper to taste.
- Pour the citrus mixture over the vegetables in the mixing bowl, stirring gently to combine.
- Cover the bowl with plastic wrap and let it marinate for 20 minutes in the refrigerator, allowing the flavors to meld together.
- After marinating, toss in the chopped cilantro leaves and give everything a gentle stir.
- Serve chilled over a bed of fresh lettuce or in a hollowed out bread bowl for added flair.
Chef’s Insight
The secret to this dish is allowing the flavors to meld together by marinating the vegetables with the citrus juices before adding the cilantro leaves.
Notes
This recipe is ideal for a light appetizer or main dish, perfect for warm weather dining.