This quick tomato ceviche features a mix of sweet tomatoes in a refreshing tangy sauce inspired by Peruvian cuisine. It’s perfect as a side to grilled meats, fish or seafood and is a proven crowd pleaser. With the barbecue season upon (many of) us, make sure to save some space for it on your dinner table!
The Flavour Affair:
Tomatoes + Lime + Mandarin + Ginger + Garlic + Soy Sauce + Red Onion + Cilantro
Tomatoes: go for some seriously sweet tomatoes that are able to withstand the spiciness and tang of the dressing. Pigeon or Apero cherry tomatoes, mini plum tomatoes, or pink tomatoes if you can get your hands on them are all good options.
Lime juice creates a sharp, zesty, acidic base that sets the overall bright character of the dish.
Mandarin juice tones down the tartness of lime, contributing with sweeter citrusy notes. It is a great trick to create a more balanced sauce with prominent yet milder citrusy flavour.
Ginger: I use ginger juice in this recipe to avoid the bits of fiber in the dressing. 1/3 teaspoon adds enough heat not to have to use fresh chilies!
Garlic: a small minced clove imparts a different kind of pungency for a more interesting overall flavour.
Soy sauce‘s umami quality brings in depth and more savory notes, as well as saltiness.
Red onion is a permanent resident in many ceviche dishes – its sweet pungency and crunch makes a great finish.
Cilantro adds a fresh, vibrant feel, and its cooling properties balance the heat of ginger and garlic.
Preparation tips for Tomato Ceviche:
- To get ginger juice, grate a knob of ginger on a very fine grater. When you have about a teaspoon, use a cheesecloth to squeeze the juice.
- The taste of ginger juice is very sharp, so use sparingly. Add 1/3 teaspoon first and taste to adjust.
- If you are like it real hot, throw in a few slices of fresh chilies.
- You can prepare the sauce in advance, but once you’ve mixed it with tomatoes, serve immediately. Otherwise tomatoes will release too much juice and become a but mushy.
- You can place sliced red onion into ice water for 10-15 minutes for a milder taste.
Serve your tomato ceviche alongside grilled meats, fish or seafood or as a light snack on its own, perhaps with a piece of crusty bread 😉
Looking for more quick and refreshing sides? Have a look at my Baby Beet Greens and Purslane or Oranges, Tomatoes and Avocado salads!
***
Tomato Ceviche with Ginger and Soy Sauce
Ingredients
For the tomato ceviche:
- 300 g mixed sweet tomatoes
- 1/2 small red onion thinly sliced
- 1 tbsp fresh coriander leaves
- 1/2 red or green chili thinly sliced and seeds removed (optional)
For the sauce:
- 1/2 lime juice of
- 1/2 mandarin juice of
- 1/2 tsp minced garlic
- 1/3 tsp ginger juice
- 1 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the tomatoes: quarter the bigger ones and halve the smaller ones.
- Place into a bowl with red onions, cilantro leaves and chilies, if using.
- Grate a 1-inch piece of ginger on a fine grater until you have about half of a teaspoon and use a cheesecloth to squeeze the juice. You will need about 1/3 teaspoons for the dressing.
- Mix together lime, mandarin and ginger juices, soy sauce, minced garlic, salt and pepper.
- Add to the bowl with tomatoes, onions, chilies and coriander and gently toss to combine.
- Serve immediately.
Notes
- You can prepare the sauce in advance and keep it in the fridge. Cut the tomatoes and combine with the dressing just before serving.
