This ceviche de soya is fresh, citrusy, and a little spicy. The soy absorbs all the lime, tomato, cilantro, onion, and chile flavor beautifully, creating a refreshing ceviche that tastes amazing piled onto crunchy tostadas with avocado and hot sauce.
And the best part? Ceviche de Soya is affordable, easy to make, and perfect for warm weather when nobody feels like eating heavy meals.
If you love Mexican ceviche recipes but want a plant-based option, you might also enjoy my cauliflower ceviche or my fresh and crunchy jicama ceviche.
How to Make Ceviche de Soya
To make this ceviche de soya, you will first hydrate the textured soy protein until softened. Then drain and squeeze it really well so it can absorb all the fresh flavors later.
After that, everything gets mixed together with lime juice, tomato, onion, cucumber, cilantro, and chile, then chilled before serving.
I’m gonna leave you the full ingredients and the printable instructions in the recipe card below, so don’t miss it out!
Tips & Notes
- Squeeze the soy really well after rinsing it. This is probably the most important step because if the soy holds too much water, the ceviche can turn watery after sitting for a while.
- Let the ceviche chill before serving. Even 20 minutes in the fridge makes a huge difference because the soy has time to absorb all the lime juice, tomato, cilantro, and chile flavor.
- Taste it again right before serving. The soy tends to absorb salt and lime as it rests, so sometimes it needs an extra squeeze of lime or a little more salt at the end.
- If you love spicy ceviche, do not be afraid to add extra serranos or jalapeños. A little hot sauce on top is also delicious.
- Use ripe tomatoes for the best flavor and texture. Fresh, juicy tomatoes really make this ceviche taste bright and refreshing.
Why You Will Love This Soy Ceviche
This is one of those recipes that feels simple but delivers so much flavor. It is bright, fresh, filling, and perfect for hot weather.
Even people who think they do not like soy usually end up going back for seconds because once the soy soaks up all the lime juice and vegetables, it becomes incredibly flavorful.
It is also a great meatless option for Cuaresma (Lent), busy weekdays, or those days when you want something refreshing without spending hours in the kitchen.
What to Serve With
The classic way to serve ceviche de soya is piled onto crunchy tostadas with avocado slices on top or with totopos, especially if you eating it as appetizer.
We also love adding a little Mexican hot sauce for extra heat and flavor. Along the Mexican coast, it is very common to eat ceviche with saltine crackers on the side, and honestly, it is so good that way too.
A few lime wedges nearby are always a good idea because somebody at the table will definitely want extra lime squeezed on top.
Frequently Asked Questions
Can I Make This Soy Ceviche Ahead of Time?
Yes. In fact, it tastes even better after chilling for a little while because the soy absorbs more flavor.
Is Textured Soy Protein Healthy?
Textured soy is high in protein, affordable, and commonly used in many plant-based meals.
Can I Use Bottled Lime Juice?
Fresh lime juice is highly recommended for the best flavor.
How long it last?
Soy ceviche last up to 3 days in the fridge. Store in an airtight container.
More Recipes Like This
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Easy Ceviche de Soya
Ingredients
- 2 cups textured soy protein (small flakes or medium granules)
- 4 cups water
- 2 bay leaves
- 1 small piece onion
- 1 teaspoon salt (or more, to taste)
For the ceviche:
- 4 Roma tomatoes (diced)
- 1 cucumber (peeled, seeds removed, and diced)
- ½ white onion (finely chopped)
- 2 jalapeños or serrano peppers (finely chopped)
- 1 large bunch cilantro (chopped)
- 5 limes (juiced)
- 2 Tablespoons olive oil
- Salsa Maggi (to taste)
- soy sauce (to taste)
- Salt and black pepper (to taste)
For serving:
- Tostadas
- Avocado
- Hot sauce
Instructions
- Bring the water to a boil with the bay leaves, onion, and salt.
- Add the textured soy protein and cook for about 8–10 minutes until softened.
- Drain very well and rinse with cold water.
- Squeeze the soy gently with your hands or a clean kitchen towel to remove excess moisture.
- Transfer to a large bowl and mix with tomato, cucumber, onion, chile, and cilantro.
- Add lime juice, Maggi sauce, Soy sauce, olive oil, salt, and pepper.
- Mix well and let chill for at least 20 minutes before serving.
- Serve cold on tostadas with hot sauce.
Notes
- Squeeze the soy really well after rinsing so it doesn’t release water later and dilute the ceviche.
- Chill before serving so the soy fully absorbs the lime, tomato, cilantro, and chile flavors.
- Taste right before serving and adjust with extra salt or lime if needed, since flavors settle as it rests.
- Add extra chile or hot sauce if you like it spicy.
- Use ripe, juicy tomatoes for the best fresh, bright flavor.
- Keep leftovers in the fridge for up to 3 days.
