In honor of Cinco de Mayo, this month’s basic cooking class videos focus on two summertime classics– pico de gallo and ceviche. First, the pico… Pico de gallo (also called salsa fresca) is a raw salsa made with tomatoes, onion, garlic, cilantro and lime. It’s as easy as chopping the ingredients and stirring. (And if you have a food processor, literally just throw all of your ingredients in the bowl of the processor and pulse until combined). You can eat it with chips… OR with those grilled avocado tostadas I blogged about in March! 😀
The tofu ceviche is my veg-centric take on one of my favorite snacks from my seafood eatin’ days. It’s packed with protein from the tofu and incorporates a wee bit of coconut milk, which adds a sultry touch. This recipe also builds on the pressing tofu technique that you learned about in last month’s video short. I hope you enjoy both of these recipes (oh, and happy almost summer)!