Tempeh Ceviche Thumbs up!

It actually turned out better than I expected. The idea occurred to me the other night after watching Anthony Bourdain’s Peru episode where Ceviche is a featured dish.

While I am not vegetarian, the evidence of a plant-based diet promotes the least amount of disease. I find fish enjoyable to consume but cost, sustainability, exposure to heavy metals and PCB’s are an ongoing concern with regular consumption.

You don’t want to overdo soy foods either due to the complex organic acids called phylates–a compound present in soybeans that can interfere with the absorption of mineral or the over processing of “fake” soy foods. Tempeh is a fermented soy food that is an excellent source of plant-based protein. With tempeh the fermentation process neutralizes phylates and prepares the soybean for digestion by humans.

Contrary to the traditional ceviche idea, I cooked the tempeh first.

I Googled a few ceviche recipes to get started. Here’s what I ended up with:

2 packages of regular tempeh, dry roasted in a iron skillet with sea salt. I kept them in large skinny pieces to prevent it from getting all crumbly.

3 small tomatoes

2 cucumbers

1 onion, minced

1 garlic glove, minced

5 lemons, squeezed

2 limes, squeezed

1 orange, squeezed

1 tab olive oil

2 tab soy Sauce

2 tsp sea salt

I put a little oil in the skillet to add some lubrication but I wanted the tempeh to be cooked but not fried. I salt roasted it on a low flame turning often to prevent burning. It was still a l little tricky to do without burning perhaps I might try preparing it in the oven next time but I wanted the nutty flavor to come out.

I could have added a little spicy fresh pepper as most ceviche call for that but I am not a spice fan. I also considered adding avocado and corn.

Basically tomatoes, lemons, lime, salt and cucumbers are a winning combination not matter what you put them on and it makes this dish delish!

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