Ceviche de Soya

Ceviche de Soya, made with texturized soy protein, is a tasty and refreshing alternative perfect for meatless Mondays or Lent Fridays.

Soya (texturized soy/vegetable protein) is a very popular ingredient here in Mexico. Not only is it a great alternative to meat, it's also budget-friendly and it's easy to store in your pantry. I use soya (TVP) most during Cuaresma (Lent). It's quick and easy to prepare, and is a perfect substitute for ground meat if your budget is tight or you're simply trying to eat more meatless meals. And best of all, it's super versatile. Some of my favorite ways to prepare soya is in carne adobada for tacos al pastor, sloppy Jose's, and picadillo.

But my favorite way to enjoy soya in a cool and refreshing Ceviche. Made with finely chopped fresh tomatoes, onion, serrano chiles, and freshly squeezed lime juice, Ceviche de Soya is perfect for a light lunch or no-fuss dinner. If you've never tried texturized soy/vegetable protein, this soy ceviche is the easiest and most flavorful way to enjoy it.

Like most ceviches, serve Ceviche de Soya atop crisp tostada shells and garnish with avocado slices and a few drops of your favorite bottled hot sauce. And while you're at it, serve yourself a tall glass of ice cold Agua de Jamaica or pop open a bottle of your favorite Mexican beer.

Yield: 8 to 10 servingsAuthor: Leslie Limón

Ceviche de Soya

Ceviche de Soya, made with texturized soy protein, is a tasty and refreshing alternative perfect for meatless Mondays or Lent Fridays.

prep time: 30 MINScook time: 2 hourtotal time: 2 hours and 30 mins

ingredients:

For the soya:

• 1/2 medium white onion
• 2 cloves garlic 
• 1 handful fresh cilantro 
• 1 cube Knorr Suiza chicken bouillon 
• 8 cups water 
• 8 oz. texturized soy/vegetable protein 

For the ceviche:

• 5 roma tomatoes, finely chopped 
• 1/2 medium red onion, finely chopped
• 1/2 medium white onion, finely chopped 
• 4 serrano chiles, finely chopped
• 1/2 cup fresh cilantro, finely chopped 
• 1-1/2 fresh lime juice 
• Tostada shells 
• Mayonnaise or Mexican crema (optional) 
• Avocado slices (for garnish) 
• Bottled hot sauce (like Tapatío, Valentina or Tabasco) 

instructions

1. To cook the soya, place onion, garlic, cilantro and bouillon cube in a large saucepan. Pour in the water. Bring to a boil over high heat. Reduce heat to low and let simmer for 5 minutes. Remove from heat. Using a slotted spoon, remove and discard the onion, garlic, and cilantro.  
2. Add the dried soya to the hot broth. Stir gently to combine. Cover and let soak for at least 10 minutes until the soya is completely hydrated. Drain and let cool completely. 
3. Once the soya has cooled completely, squeeze out any excess broth that the soya has absorbed. (You don't want the excess moisture to water down the ceviche.) 
4. In a large serving or mixing bowl, add the drained and cooled soya, the tomatoes, onions, serrano chiles, chopped cilantro, and the lime juice. Stir gently to combine. Season with coarse salt to taste. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 
5. To serve, spread tostada shells with a little mayonnaise or Mexican crema, if desired. Top with a few heaping tablespoons of ceviche de soya. Garnish with avocado slices and a few drops of your favorite bottled hot sauce. ¡Buen provecho! 

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©La Cocina de Leslie

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