A great all-around dish for any meal.
Ceviche is a popular dish that uses fish and shrimp as a base, yet the delightful, colorful and fresh vegetables and spices scream great flavor. So we have tofu and palm hearts to act as our flavor absorber, chili for some heat, cucumber for cooling, and of course, the nori sheets, in which sushi is wrapped, to add an authentic harm-free sea flavor.
Ingredients:
1 cup firm tofu, cut into medium cubes
2 table spoons canned palm hearts, don’t break, just use as it is.
1/2 cup lemon juice
1 cup lime juice
1/2 cup chopped tomato, with skin peeled
1/2 cucumber, peeled and finely diced
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1/2 teaspoon Salt
1 teaspoon freshly ground black pepper
1 teaspoon chili flakes
1 tablespoon bottled hot sauce (optional)
2 sweet red and yellow bell peppers diced
1 avocado thinly sliced
One toasted nori sheet, broken into small pieces
A slice of fresh pineapple cut to small cubes, (if you cant find fresh pineapple, you can use the canned ones, make sure to drain the slice and dry it with a paper towel to remove excess sugar)
I lemon cut into four wedges
Preparation:
Start by marinating the tofu and palm hearts in half the lemon and lime juice along with the seaweed and the desired amount of hot sauce.
Cover leave to soak for 20 minutes.
Slightly Drain tofu and palm hearts and add rest of juice, cucumber, tomatoes, onions, parsley, avocado, pineapple, sweet peppers, cilantro, and mix well.
Add lemon wedges and chili and serve with oven roasted tortilla wedges cut into triangles.
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