Bright, tangy, and surprisingly satisfying, soy protein ceviche with pico de gallo, ketchup, and lime. It mimics the texture of cooked seafood more than you'd expect.
Ingredients
- 225g (8 oz) soy protein (TVP, textured vegetable protein)
- 480 ml (2 cups) pico de gallo
- 240 ml (1 cup) ketchup
- 2 limes, juiced
- salt and pepper, to taste
Instructions
- 1Bring a pot of water to a boil. Add soy protein and boil for 10 minutes until soft and tender.
- 2Drain and rinse under cold water.
- 3Let cool completely.
- 4In a bowl, mix together soy protein, pico de gallo, ketchup, and lime juice.
- 5Season with salt and pepper.
- 6Chill before serving.
Cook's Note
The soy protein needs to be fully cooled before mixing with the other ingredients, warm soy makes the pico de gallo go limp quickly. Rinse it well after boiling to get rid of any slightly bitter smell.
Best Served With
With tostadas on the side. A cold light beer or agua fresca alongside.
Why This Recipe Works
Soy protein absorbs the flavors around it rather than contributing a strong one of its own, which makes it a surprisingly neutral canvas for the acid and freshness of the lime and pico. Ketchup adds a little sweetness and tomato body that rounds out the ceviche base.
Make It Yours
- Add diced cucumber and jicama for crunch
- Include diced avocado for richness
- Add a splash of Valentina or Tapatío for heat
- Top with a sprinkle of casero seasoning just before serving
Leftover Strategy
Keeps refrigerated for 2 days. The flavor actually improves after sitting overnight.
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Pairing
A cold light beer or agua fresca de pepino. The clean flavors don't need anything heavy alongside.