A “Perfect Ten” Summer Dish: Vegan Ceviche Lettuce Cups - vegetarian recipes

A “Perfect Ten” Summer Dish: Vegan Ceviche Lettuce Cups

August 1 2016 Meatless Monday 


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  With a nod to the summer spectacles expected from Latin America this month, the last dish in our No Cook Summer Recipe video series brings you a culinary surprise: Vegan Ceviche Lettuce Cups. A surprise because ceviche, originally brought to the Americas 2000 years ago by Moorish women from Granada, is traditionally made with raw fish, marinated in chopped veggies, cilantro, and lime juice. Peruvians finally perfected the dish, but today its devoured throughout South (and North) America. In fact, Olympians will be sure to find ceviche shacks up and down Rios beaches. The problem is, raw fish can go bad fast. But hooray! Our vegan version is way healthier, easier to prepare, and equally delicious. We start out with sliced palm of hearts, add cubed tofu instead of fish, toss in diced plum tomatoes and cliantro, then kick up the temperature with minced onion, garlic, and serrano peppers--the latter a staple in salsa and hotter than jalapenos! Before marinating, weve added crumpled seaweed--not just for the crackle, but also fiber and protein. One hour later, the sliced avocados make an appearance with two squirts of lime--then all get packed into lettuce cups that serve as perfect tostada substitutes. Talk about delicoso! And healthy! Even those ladies from Granada would have been pretty impressed.   The post A “Perfect Ten” Summer Dish: Vegan Ceviche Lettuce Cups appeared first on Meatless Monday.

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