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

August 1st, 2016


 

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 it’s devoured throughout South (and North) America. In fact, Olympians will be sure to find ceviche shacks up and down Rio’s 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, we’ve 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.