Vegetarian Mango Soy Ceviche
A delightful twist on the traditional seafood-based ceviche. Our Mango Soy Ceviche is bursting with vibrant colours and flavours, which offer a refreshing and tangy taste, perfect for warm summer days.
Servings 6 people
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.