A delightful twist on the traditional seafood-based ceviche. Our Vegetarian Mango Soy Ceviche is bursting with vibrant colours and flavours, which offer a refreshing and tangy taste, perfect for warm summer days.
What is Ceviche?
Ceviche is a vibrant and refreshing dish that hails from the coastal regions of Latin America. This culinary delight is a showcase of the harmonious marriage between fresh seafood or vegetables and a tangy marinade.
Here in Mexico, ceviche is made by marinating raw fish or shellfish in a mixture of citrus juice, typically lime or lemon juice. The acid in the citrus juice "cooks" the seafood, denaturing the proteins and giving it a firm texture. The result is a zesty and flavorful dish that is enjoyed as an appetizer or a light meal.
The beauty of ceviche lies in its versatility. It's not only limited to seafood; vegetarian versions, like our Mango Soy Ceviche. In these variations, vegetables or fruits are used as the base, and they are marinated in citrusy goodness alongside other ingredients to create a refreshing and tangy medley of flavours.
Ceviche is a celebration of fresh ingredients and bold flavours. It often features an array of complementary components such as onions, tomatoes, herbs like cilantro, and a touch of heat from jalapenos or other chili peppers. The combination of flavours creates a vibrant and tantalizing taste experience.
My Vegetarian Journey in Mexico
In my culinary journey through Mexico, I couldn't help but notice the abundance of fresh vegetables and fruits that graced the markets. I also observed that vegetarian dishes didn't always take the spotlight in traditional Mexican cuisine.
As someone passionate about vegetarian food and wanting to showcase its potential, I was inspired to create a dish that proves vegetarian cuisine is anything but mundane. With a touch of Mexican flair and a whole lot of imagination, I present to you the Mango Soy Vegetarian Ceviche.
For me, this dish is a celebration of the vibrant flavours and colours that Mexico has to offer. It's my way of challenging the perception that vegetarian food is limited to plain salads or lacking in depth. By infusing the essence of Mexican cuisine into a vegetarian creation, I aim to demonstrate that meatless dishes can be just as exciting, intricate, and utterly delicious.
With each bite of the Mango Soy Vegetarian Ceviche, I'm transported to the bustling streets of Mexico, where the lively atmosphere and rich culinary heritage come alive. The succulent mangoes bring a burst of sweetness, while the tangy lime juice adds a refreshing and zesty kick. Also, The Maggie Sauce adds a savoury note that complements the vibrant medley of jalapeño, red onion, and soy protein, creating a symphony of flavours in every mouthful.
As I share this vegetarian ceviche, I hope to inspire others to embrace vegetarian cuisine with open arms. It's a chance to appreciate the beauty of fresh produce, experiment with bold flavours, and create dishes that are not only satisfying but also mindful of our impact on the environment.
By taking traditional ingredients and transforming them into something new, I want to invite everyone to explore the endless possibilities of vegetarian cooking.
Why Try This Mango Soy Vegetarian Ceviche?
Let me enlighten you on why you absolutely must try the Mango Soy Vegetarian Ceviche. Brace yourself for a multitude of reasons that will have your taste buds tingling with anticipation!
- Bursting with Vibrant Flavors: This ceviche is a symphony of bold and tangy flavours. The combination of ripe mangoes, crisp bell peppers, zesty lime juice, and the umami richness of soy sauce creates a harmonious balance that dances on your palate.
- Refreshing and Light: As the summer sun shines down upon us, this ceviche is the ultimate dish to keep you cool and refreshed. The citrusy marinade paired with the juicy mangoes and crisp vegetables provides a delightful burst of freshness, making it perfect for warm weather indulgence.
- Vegetarian Delight: If you're a vegetarian or simply looking to incorporate more plant-based options into your diet, this ceviche is an absolute gem. It showcases the beauty and versatility of vegetarian cuisine, allowing you to revel in the deliciousness of a traditional ceviche while staying true to your dietary preferences.
- Texture Party: Prepare yourself for a textural delight! The juicy mangoes, crunchy bell peppers, and crisp cucumber add layers of texture to the ceviche, making each bite a delightful experience. It's a party for your taste buds and your senses!
- Easy and Quick: Time is of the essence, and this ceviche won't keep you waiting. With simple ingredients and straightforward instructions, you can whip up this culinary masterpiece in no time. It's the perfect dish for a spontaneous gathering or a quick and satisfying meal.
- Healthy: Shrimp and seafood may not be a good idea to eat these days because overfishing and unsustainable fishing practices have led to the depletion of marine resources, threatening the delicate balance of aquatic ecosystems. There are also concerns about the presence of contaminants, such as heavy metals and microplastics, in seafood have raised health risks for consumers.
And not to mention for those who are environmentally conscious or follow a vegetarian or vegan lifestyle, opting for sustainable plant-based alternatives like the Mango Soy Vegetarian Ceviche allows them to enjoy a delicious meal while positively impacting the planet.
Vegetarian Ceviche Flavours
The flavour of Mango Soy Vegetarian Ceviche can be described as a tantalizing combination of sweet, tangy, savoury, and refreshing notes that come together in perfect harmony.
The ripe mangoes bring a natural sweetness to the dish, with their luscious and tropical flavour shining through. They provide a delightful burst of fruity goodness that adds a touch of indulgence to every bite.
The tanginess comes from the zesty lime juice, which infuses the vegetarian ceviche with a bright and refreshing citrusy kick. It adds a vibrant and invigorating element that balances the sweetness of the mangoes.
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Vegetarian Mango Soy Ceviche
Equipment
- high speed blender
- colander
Ingredients
- 2 cups dried soy protein
- 1 ripe mango cubed
- 1 jalapeno finely chopped
- 1 tbsp red onion finely chopped
- 2 small lime juiced
- 1 tsp Maggie sauce
- 2 tsp vegan fish sauce
- 1 tsp salt
- 1 tbsp olive oil garnish
red salsa
- 1-2 tsp olive oil
- 4 small roman tomatoes
- 3 branches of cilantro
- 1 tsp apple cider vinegar
- pinch of salt
Instructions
Red Sauce
- In a sauce pan, turn the heat to medium high. Slice the tomatoes into ¼", set aside. Add the oil to the pan and burn the sides of all the tomatoes until it is slightly brown. Remove from heat.
- In a high speed blender, add the grilled tomatoes, cilantro, vinegar and salt. Blend until smooth. Set aside.
Mango Soy Ceviche
- Add the dried soy proteins to a colander. Rinse the soy proteins in the facet to remove any dust particles. Set aside.
- Bring 1L of water to a boil, and add the wet soy protein to the pot. Cook it on medium heat for about 10-15 minutes. Watch the pot carefully because it can foam up at the top of the pot. Bring a colander to the sink and pour the hot water into the colander. Set the cooked soy proteins to the side. Let it cool to room temperature.
- Meanwhile, in a large pot, add the cubed mango, jalapeño, red onion, lime juice, Maggie sauce, vegan fish sauce, and salt together. Add the soy proteins to the pot and mix it well.
- On the plating dish, add the red salsa in the dish first. Next, add the mango soy ceviche on top in the middle. Carefully place it in so it doesn't splash the salsa around the plate or on you. Evenly pour the olive oil onto the mango soy ceviche. Serve cold.
