Ceviche de Soya

Ceviche de Soya, made with texturized soy protein, is a tasty dish perfect for meatless Monday or Lent Fridays. 

Ceviche de Soya - lacocinadeleslie.com

Ceviche is a very popular dish in Mexico. The most popular ceviches are made with fish, shrimp or crab. But another popular ceviche ingredient in Mexico is soyaSoya is texturized soy protein that is sold with other dried goods in markets throughout Mexico. Before moving to Mexico, I had never used or eaten texturized soy protein, but one Friday during Cuaresma (Lent), hubby's sister-in-law shared some of her Soy Ceviche with us. For me, it was love at first bite! The texture reminded me of a ground beef ceviche (aka Carne Apache) that on old friend used to make, and it had all the flavor of traditional ceviche that we all loved. Now, not only am I a fan of Ceviche de Soya, I also love using texturized soy protein in other dishes like Picadillo and Tacos al Pastor.

In our family, we like to spread a little mayonnaise on the tostada shells before serving the ceviche de soya, but you can also use Mexican crema. The choice is up to you.

Have you ever tried Ceviche de Soya?

Soy Ceviche (made with texturized soy protein) - lacocinadeleslie.com

Ceviche de Soya
(Soy Ceviche)


  • 3 cups water
  • 1/2 medium onion 
  • 2 cloves garlic
  • 4 to 6 sprigs fresh cilantro 
  • 3 cups dehydrated soy meat
  • 3 roma tomatoes, finely chopped
  • 1/2 medium onion, finely chopped
  • 2 serrano chilies, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 3/4 cup fresh lemon juice
  • 3/4 to 1 teaspoon salt
  • Tostada shells 
  • Mayonnaise or Mexican crema (optional) 
  • Avocado 
  • Hot Sauce 

Bring water, onion, garlic, and cilantro to a boil in a large saucepan over high heat. Remove from heat and remove vegetables. Stir in the texturized soy protein; cover and let cool to room temperature. Strain water from the textured soy protein, making sure to squeeze the soy to remove all excess water. 

Combine texturized soy protein, tomatoes, onion, serrano chiles, and cilantro in a large bowl; season with salt to taste. Stir in the lime juice. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

To serve, spread a little mayonnaise on each tostada shell. Spoon 3 to 4 tablespoons of soy ceviche onto the tostada shell. Garnish with avocado slices and a few drops (or even a splash) of your favorite bottled hot sauce. Enjoy!


  1. oh my goodness, I was so excited when I seen this recipes! We often buy the soya to make tacos, and wanted to try ceviche. we're going to try it on friday, but we're going to add things that we usually put in out ceviche, cucumber,carrot and avocado. If you have more soya recipes, please post them!!

  2. Mo,
    I hope you and your hubby enjoy this ceviche! And yes, I do have more ceviche recipes that I will be posting, so be on the look out. I haven't forgotten about the Dulce de Cacahuate recipe that you requested. My favorite peanut vendor has been on vacation and hopefully will return this Sunday.

    With Love,
    Leslie Limon

  3. Wow I go away from the computer for a week and you post all of these yummy recipes. I notice Mo found you, I'm glad you know how to make Dulce de Cacahuate. I told her this was one I didn't know how to make. Great job Leslie!

  4. Thanks, my husband requested this for lunch this week and I was trying to get it right via memory. Thanks for not making me test my horrible memory. lol

  5. Leslie, thank you for this recipe. We can't wait to prepare it. We have dried soya in bulk at our market. I always like your food photos!

  6. We've often enjoyed a Ceviche de Hongos, at the Restaurante El Camino Real, near Tzurumútaro,on the outskirts of Pátzcuaro.

    Don Cuevas

  7. Lynn: I hope you enjoy this recipe as much as I do. And thank you for the compliment. 99% of the pics on this blog are from my kitchen!

    Don Cuevas: Ceviche de Hongos? I love hongos! My hubby takes the kids hongo hunting every year after the first rains of the season. I'm going to have to make ceviche with this year's hongos! (The most exotic Ceviche I've ever had was a cauliflower ceviche!)

  8. Ok so I totally screwed this one up. lol I know how do you screw up boiling soy and cutting up veggies. Well first off I bought the wrong soy, I bought soy de res. Then both girls decided to pitch fits during the prep of the veggies so none of them were cut up very fine. It tasted ok and I'm sure Issac will eat it when he comes home for lunch. But I must try it again. Speaking of soy de res, I have a whole bag now and don't know what to do with it, can you help out on this?

  9. omg leslie, I just tried this recipe last night, and it was really good. Thank You for sharing it, everyone loved it!

  10. Amanda: You didn't screw things up. Soya de res will work fine in this recipe. The very first ceviche I tasted was made with ground beef. Until I post more soy recipes, you could always substitute your soya de res for ground beef.

    Mo: So glad you and your family enjoyed the ceviche.

  11. Leslie, Hello I live in Puyallup, Wa and I found your blog and recipe blog and I'm soooo excited! My husband lives in Mexico and we are waiting for a miracle so he can come home. I just return from a visit one of my many 1 month visits (thank God I have been able to see him often). I love Mexican cusine and I think I'm part Mexican! Well in a sense I am because my other half is! Anyway thank you for your wonderful blog it is a GREAT BLESSING to me!!!!!!

  12. ceviche de res is call carne apache the one with ground meat>

    1. Muchas gracias, Anonymous! I had heard of Carne Apache before, but wasn't sure what it was. :)

  13. Thank you for the recipe,I actually added a bit of cucumber to it and it tasted delicious! :)

  14. Leslie, my sister made this for new years!! It was amazing!! I had not only never heard of Soy in this form nor did I ever think I would like it! My only question is, where can I get this? I tried my local markets here in south Florida but for the life of me could not find it. Please advise.