We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.
Ceviche med silkestofu

Ceviche med silkestofu

  • Recipe parson20160119 26781 hqf99x Räcker till 4
Betyg av 29 personer
Star recipeStar recipeStar recipeStar recipe halfStar00
Betygsätt detta recept:

Tack vare denna extraordinära ceviche med silkestofu kan du ge dina sallader en örtig citrussmak. Ceviche är en rätt från Sydamerika som tillagas genom att marinera rå fisk i kryddad citronjuice. Denna veganvänliga version lagas genom att marinera tofu i en lime- och grapefruktslösning och sedan servera den med mango-, gurk- och rödbetssallad.

Detta recept kommer från Great British Chefs


citrus-cured tofu:
350g of silken tofu, firm
2 limes
1/2 pink grapefruit
3 garlic cloves
1/2 red onion
1 tsp honey
1 tsp flaky sea salt

ceviche salad:
1 mango, ripe
1 cucumber
125g of radishes
125g of samphire
25g of fresh mint
25g of fresh coriander
2 red chillies, hot, (bird's eye preferred), or to taste

to serve:
mustard cress
1 romaine lettuce, trimmed, leaves halved
1 avocado, ripe, peeled and sliced
popcorn (optional)
sweet potato, cooked and sliced (optional)

Så här gör du

  1. To make the tofu marinade, juice the limes and grapefruit into a medium bowl, sieving the mixture (if desired) to remove pulp. Crush the garlic and add to the juice. Very finely dice the onion and add to the juice with the honey and salt, stirring to dissolve.
  2. Gently break the tofu into small-medium chunks – don't crumble the tofu too finely at this point as it will break down further when mixed with the other ingredients. Add the tofu to the marinade and stir gently to combine.
  3. Cover and refrigerate for at least 30 minutes – the flavour will improve the longer the tofu sits, up to about 48 hours.
  4. When you are ready to assemble the salad, split open the mango as best you can, scoop out the flesh and dice roughly into 1cm cubes. Cut the cucumber into 1cm cubes. Finely slice the radishes (I used a mandoline).
  5. Roughly chop the samphire, mint leaves (discard stems) and coriander leaves (the coriander stems are packed with flavour – finely chop these). Finely chop the chilli. Add everything to a large bowl – if you are unsure about how much chilli to use, add this later after all the other ingredients have been mixed, tasting as you go.
  6. Drain the tofu, reserving the marinade, and add to the bowl. Carefully mix everything together, dressing the mixture with 4–8 tablespoons of the marinade to taste.
  7. Garnish with the mustard cress and serve immediately, with chunks of buttery avocado piled alongside and romaine lettuce leaves for scooping.

Ingredients20160119 26781 1qjvetq