Easy Ceviche de Soya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing vegan ceviche using textured soy protein 'cooked' in lime juice with fresh tomatoes, cucumbers, and cilantro. Served with tostadas and topped with avocado. A plant-based take on a traditional Mexican appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups textured soy protein (small flakes or medium granules)
- 4 cups water
- 2 bay leaves
- 1 small piece onion
- 1 teaspoon salt (or more, to taste)
- 4 Roma tomatoes (diced)
- 1 cucumber (peeled, seeds removed, and diced)
- 1/2 white onion (finely chopped)
- 2 jalapeños or serrano peppers (finely chopped)
- 1 large bunch cilantro (chopped)
- 5 limes (juiced)
- 2 Tablespoons olive oil
- Salsa Maggi (to taste)
- soy sauce (to taste)
- Salt and black pepper (to taste)
- Tostadas
- Avocado
- Hot sauce
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 1793mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 710mg
- Calcium
- 71mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1793MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.