Ceviche is a Latin American seafood dish that likely originated in Peru, typically made from fresh raw fish cured in citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings including chopped onions, salt, and coriander. But this is not your typical Ceviche…this is WAY better…it is 100% plant-based Soyviche that explodes with taste and gives the standard Ceviche a run for its money!
Guest Chef Andres Velarde joins #LunchBreakLIVE straight from his kitchen in Peru! He is a regular Chef on #LBL bringing us amazing vegan Peruvian dishes filled with flavor and flare.
Let’s hear straight from Andres about what he has going on in his life. He is quite an impressive young man, with many progressive adventures in the works.
“My name is Andrés, I’m 25 years young and an animal rights activist from Perú.
Since my early days, I had a passion for cooking, writing, business, and philosophy. I believe people have 2 lives: the second one starts when we realize we only have one, as Confucius said. Hence, my life began on November 3rd, 2017 – when I went vegan and decided to use my passions to advocate for the animals.
I created Andrés With Words (IG: @andreswithwords) in early 2018 – where me and my contributors write about ethics, especially veganism. I worked for my first vegan-led vegan startup (VegReady) in December 2018, where I stayed for a year and a half – living with my teammates in a plant-based startup incubator in Lima, Perú-and adopted a business mindset to bring veganism to the masses.
I started Andrés With Plants in September 2019, which is my vegan activism account (IG: @andreswithplants)– I cook, show my story as an activist, and share my thoughts with the rest of the world. With my influencer status, I freelanced as a Social Media Manager and Editorial Director for other companies, such as VeganHashtag (IG:@veganhashtag) and Vegan Health Pack (IG:@veganhealthpack).
I started a podcast in 2020 called Andrestimated, where I interview accomplished animal rights activists and educate myself on the meaning behind animal advocacy. Currently on episode 10.
I’m aware of the moments of a peak in my life. And I’m currently in one, working for WisdomHaus.org – a demonstration community in Lima, Perú for intentional 21st-century living, built upon the simple Dean Ornish lifestyle program for disease-free longevity, while profoundly addressing the major causes of global warming and creating an activist nod. So, not only can non-vegans come over to live with healthy, inspiring vegans, but we foster their inner vegan activist and be aware of the great service they can do for this world.
So, my life’s mission is to leave this world a better place by removing animal exploitation from our supply chains and learning to live together.”
Now let’s head back to this Soyviche and see how incredibly beautiful it turned out. The recipe is below and we hope you will try making this at your home and let us know how you liked it!
Soyviche (Vegan Ceviche)
- 100 gr of soaked soy meat
- 1 grapefruit
- 1/2 large onion chopped in juliens
- Juice from 6 lemons
- Olive Oil & Sesame Oil
- Salt Chilli flakes & Pepper to taste
- Optional ingredients for extra heat: knob of ginger ají limo and 1 sliced clove of garlic
- Garnish: cilantro chives
- Sides: baked chickpeas boiled sweet potatoes, lettuce, corn and vegan mayo of choice
- Peel the grapefruit and segment it. Place the segments in a bowl along with the soy meat and the onion, lemon juice, cilantro, chives, olive and sesame oil, and optional ingredients. Let marinate for 45 minutes to an hour. When ready, plate it at the center of the dish and put the sides around the soyviche.