Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Firmly press 400 grams of extra-firm tofu to remove excess water, then cut the tofu into 1.5 cm cubes and place them into a medium bowl.

2. 2

   Pour 1 cup of fresh lime juice over the tofu cubes, add 1 teaspoon of salt, gently toss to coat, and let it cure in the refrigerator for at least 30 minutes, or up to 2 hours.

3. 3

   While the tofu cures, thinly slice 1 red onion, dice 2 ripe tomatoes, finely chop 0.5 cup of fresh cilantro, and mince 1 small Aji Amarillo or Serrano pepper.

4. 4

   After the tofu has cured, add the sliced red onion, diced tomatoes, chopped cilantro, and minced Aji Amarillo to the bowl with the tofu, ensuring to incorporate all ingredients thoroughly.

5. 5

   Drizzle 2 tablespoons of olive oil into the mixture, sprinkle 0.5 teaspoon of black pepper, and gently fold everything together to combine the flavors.

6. 6

   Serve the Tofu Cebiche Ecuatoriano immediately in chilled bowls, optionally garnished with 1 cup of toasted corn (maíz tostado) and 1 cup of plantain chips (chifles) on the side.