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Author Notes: Who doesn't love ceviche? I love that it goes well with guacamole and salsa, plus it’s so dang easy to make! Perfect for summer and social gatherings. —Tonie
- 8 ounces Firm Tofu
- 4 Limes
- 1/2 cup Red Onion, Diced
- 1/2 cup Sweet Corn (fresh off the cob or canned)
- 1-2 Jalapeño Pepper, Chopped
- 1/4 cup Cilantro, Chopped
- 1 Avocado
- Corn Tortillas or Tortilla Chips
- Cube the tofu and place in a container.
- Squeeze the lime juice of 4 limes over the tofu so that it's sitting in lime juice.
- Add 1/4 cup red onion.
- Cover with lid and place in the refrigerator for 30 minutes.
- Drain and save lime juice to use later.
- Optional: Place tofu and red onion in skillet and cook approx three minutes. Do not cook with EVOO since you don't want the tofu crispy, just a little brown.
- Add additional red onion, chopped jalapeño pepper and corn to skillet and cook two more minutes.
- Remove from skillet and toss with lime juice.
- Top with avocado and cilantro and serve with corn tortillas or tortilla chips.
- This recipe was entered in the contest for Your Best Recipe with Corn