Oh lord has it been hot lately!!! My house is really old…1920’s…and I’m a little upset that the builder didn’t have the foresight to see that nearly 100 years later I’d be living there and would have wanted him to install central air conditioning (with global warming going on no less!). I mean that’s just common courtesy. I’m left with ceiling fans to cool the house down and I’m forced to drink beer and eat otter pops to cool myself down. And because I can’t live (for very long…maybe a couple of days) on beer on otter pops alone, I decided some chilly grub needed to be added to the vegan happy hour menu.
Okay, so making a vegan ceviche was a little tricky because I wanted to find a replacement for the fish that would still be sort of flaky. Tofu was definitely wrong, so was seitan or mushrooms…just the wrong texture. So I decided try tempeh because when you fry it for a bit, it does in fact get a little flaky…hmm…and it soaks up flavors really well. Anyways, I couldn’t have been happier with the results. Neither could wife unit…nor fetus unit…yep you read that right…
- 1 package of tempeh
- 3/4 of a red onion sliced thinly and broken up into rings
- 1 clove of garlic – minced
- 1/2-3/4 cup chopped fresh flat leaf parsley (Italian parsley is fine)
- 1/2 cup fresh squeezed lime juice
- 1/2 cup fresh squeezed lemon juice
- Large lettuce leaves (I used butter lettuce)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp red pepper flakes
- Smoked Paprika
- 2 tbsp vegetable oil
Delicious Sides that you should NOT skip
- 1 sweet potato – peeled and cut into 6 pieces
- 1 ear of corn – shucked and cut into 6 pieces
Put the sweet potato pieces and 2-3 quarts of water in a large pot and bring to a boil. Once the sweet potatos have been boiling for about 5 minutes add the corn and boil for another 5 minutes or until the sweet potato and corn have softened to your liking. Put the sweet potatoes and corn in a bowl in the fridge to cool.
Cut the tempeh into half inch squares that are about a quarter inch thick. Heat the oil in a pan and fry the tempeh until slightly golden browned, seasoning lightly with salt, pepper, and a light dusting of smoked paprika along the way. Set aside to cool in a large bowl.
Mix in the onion, garlic, parsley, lime juice, lemon juice, salt, pepper, and red peper flakes. Cover and put into the fridge for at least 30 minutes to an hour to let the deliciousness soak in.
Serve the vegan ceviche by scooping it onto one of the lettuce leaves (the lettuce is sitting on a plate…duh). Add a piece or two of the corn and sweet potato. Enjoy with a Dos XXs, Pacifico or Corona…that’s what I would do…