Vegan Ceviche


1 12 oz. Jensen’s Fresh Pico de Gallo
1/2 English cucumber, peeled, seeds removed, and diced
2 tablespoons fresh cilantro, chopped fine
1/2 avocado, diced
Juice of two limes
Sea salt to taste
The Fish Substitute:
2 cups filtered water
1 bay leaf
1 1/2 teaspoons dried oregano
1 cup Bob's Red Mill Textured Vegetable Protein
Assorted Tortilla Chips
Avocado and cilantro garnish
Lime wedges


  1. Combine the Pico de Gallo, cucumber, cilantro, and avocado in a glass or ceramic mixing bowl. Pour the lime juice over the mixture, add the salt to taste and stir to combine. Set aside.
  2. Bring two cups of filtered water, the bay leaf and oregano to a boil in a medium saucepan. Turn off the heat and stir in the one cup of Textured Vegetable Protein. Let the mixture sit for five minutes until the water is absorbed. Remove the bay leaf and transfer the mixture into a fine mesh colander. Allow it to drain and cool for 2-3 minutes then transfer it to the Pico de Gallo mixture. Stir gently, adjust the salt to taste. Chill for 15-20 minutes then serve with chips and additional avocado slices, a sprig of cilantro and lime wedges.
  3. *Note
  4. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]