Tofu ceviche

By Wendy Andresen | Jul 04, 2018
Photo by: Wendy Andresen

When I was an impressionable young teenager, I visited various parts of Mexico with my parents. I fell in love with the country, its culture, its people, its music and especially its food. In Acapulco, vendors roamed the beach selling plastic cups of ceviche, which we devoured without a thought of the possible gastrointestinal consequences. Miraculously, we remained healthy, but I’ve never forgotten how luxurious it seemed to be served spicy raw fish on a beach in Mexico. This fishless version has all the flavor and texture I feel so nostalgic about, without the obvious risks.


8 ounces extra-firm tofu, such as Heiwa, cut into half-inch cubes

1 tomato, diced

1 avocado, diced

1 jalapeno or serrano (hot!) pepper, sliced thin

Half a cucumber, peeled and diced

2 scallions, sliced thin

Zest and juice of 1 lime

2 Tbsp. chopped cilantro

1 tsp. dulse flakes (health food stores have this)

1 tsp. salt


Gently combine all ingredients and refrigerate for several hours until thoroughly chilled. Serve in Margarita glasses with a salted rim. Or maybe you want to go the plastic cup route and pretend you’re on a beach in Mexico. You’ll probably want some crunchy corn chips with this.

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