Best 3 Ceviche De Soya Recipes

Ceviche de soya is a delicious, plant-based dish that can be enjoyed by vegans, vegetarians, and meat-eaters alike. Made with soy chunks as a substitute for seafood, this dish is packed with flavor and nutrients. With various recipes to choose from, you can find the perfect ceviche de soya to suit your taste.

Here are our top 3 tried and tested recipes!

CEVICHE DE SOYA

Ceviche de Soya image

Ceviche is a very popular dish in Mexico. Most often, you will find ceviche made with fish, shrimp or crab. But another popular ceviche ingredient in Mexico is soya (soy meat). Soya is available dried or dehydrated in markets throughout Mexico. For those of you in the States, you might have to check your local health food store....

Provided by Sara Alvarado

Categories Other Snacks

Number Of Ingredients 2

Ingredients

3 CUPS WATER 1/4 OF AN ONION3 CUPS DEHYDRATED SOY MEAT 5 ROMA TOMATOES, FINELY CHOPPED 3/4 CUP ONION, FINELY CHOPPED 1/2 CUP CILANTRO, FINELY CHOPPED 2 SERRANO CHILIES, FINELY CHOPPED 3/4 CUP FRESH LEMON JUICE
1 TEASPOON SALT

Steps:

1. In medium saucepan, bring water and onion to boil; remove from heat and remove onion. Stir in bouillon and soy meat. Let set for 20 minutes. Strain excess water from soy. (Squeeze the soy to remove excess liquid.) If you haven't chopped your veggies, do so now. This gives the soy extra time to cool down.
2. In large mixing bowl, combine soy, chopped tomatoes, chopped onions, chopped cilantro and chopped chilies. Mix until well combined. Stir in lemon juice and salt. Refrigerate 2 or more hours. (This is to let the lemon and veggies marinate the soy.) To serve, spoon desired amount of ceviche on a tostada. Garnish with avocado slices. Enjoy!!!

CEVICHE DE SOYA

Ceviche de Soya image

This soy ceviche tostadas recipe comes straight from Mexico. Textured soy and vegetables are cured in a lime marinade and make a great vegan topping for tostadas. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Micaela

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

8 ounces soy protein (TVP)
5 limes, juiced
1 pound plum tomatoes, seeded and chopped
2 small cucumbers - peeled, seeded, and cubed
½ white onion, diced
10 sprigs cilantro leaves, finely chopped
1 jalapeno pepper seeded, deveined, and minced
1 teaspoon dried oregano
salt to taste
16 crisp-fried tostadas
2 avocados - peeled, pitted, and cubed

Steps:

Place soy protein in a pot and cover with water. Bring to a boil and boil for 3 minutes. Drain and rinse very well with clean water. Allow to cool completely, about 30 minutes.
Place hydrated soy in a glass bowl and pour lime juice over it. Let stand for 30 minutes. Drain lime juice. Mix in tomatoes, cucumbers, onion, cilantro, and jalapeno. Season with oregano and salt. Serve over tostadas and garnish with avocado.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 31.3 g, Fat 14.8 g, Fiber 9.3 g, Protein 27 g, SaturatedFat 2.1 g, Sodium 413.6 mg, Sugar 2.9 g

CEVICHE DE PESCADO

Ceviche de Pescado image

Provided by Copeland Marks

Categories Fish Appetizer No-Cook Lime Corn Hot Pepper Sweet Potato/Yam Summer Yuca Lettuce Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

Steps:

1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3. Just before serving, mix in the parsley, cilantro, and onion.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

Tips:

Choose fresh, high-quality ingredients: Use the freshest soy and vegetables you can find for the best flavor and texture.
Cut the soy into uniform pieces: This will help them cook evenly.
Marinate the soy in the citrus juice for at least 30 minutes: This will help to tenderize the soy and infuse it with flavor.
Don't overcook the soy: Soy should be cooked just until it is opaque and tender, no more than 5 minutes.
Serve the ceviche de soya immediately: This dish is best enjoyed fresh.

Conclusion:

Ceviche de soya is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or mild, there is a ceviche de soya recipe out there for you. So next time you are looking for a light and healthy meal, give ceviche de soya a try. You won't be disappointed!