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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Ceviche is a Latin American specialty of marinated raw fish in citrus. The action of the acidity actually cooks the fish. Traditionally this dish utilizes fresh scallops, The creator of this recipe, Chef Kevin Dunn, says, I believe that the tofu actually works better and develops an exciting characteristic. I served this dish at a guest chef appearance to people who don’t normally eat tofu and they loved it. I have learned a new word! Brunoise means to cut into 1/8 cubes. Cooking time is marinating time. Ingredients:
2 lbs extra firm tofu |
2 tablespoons pickled ginger, minced |
1 tablespoon garlic, minced |
1/2 bunch cilantro, chopped |
10 limes, juice of |
2 lemons, juice of |
1/4 cup rice wine vinegar |
3 tablespoons sugar |
1/2 mango, cut brunoise (cut in 1/8-inch cubes) |
1/2 cucumber, peeled and seeded, cut in quarters |
2 vine ripe tomatoes, cut brunoise (cut in 1/8-inch cubes) |
1/2 red onion, cut brunoise (cut in 1/8-inch cubes) |
2 scallions, cut thin diagonally |
1/4 pineapple, cut brunoise (cut in 1/8-inch cubes) |
1/2 jalapeno pepper, seeded and cut brunoise (cut in 1/8-inch cubes) |
Directions:
1. Cut the tofu into round shapes to resemble scallops, place them in a baking dish.
2. Add the mangoes, tomatoes, cucumbers, red onions, scallions, pineapple and jalapenos.
3. In a bowl thoroughly combine the pickled ginger, garlic, cilantro, limes, lemons, vinegar, salt and pepper.
4. Pour the lime mixture over the tofu; cover the tofu with plastic wrap or place in glass or plastic container with lid.
5. Allow to marinate for 2 hours.
6. Serve over mixed baby greens. Enjoy!
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