From the menu of ... Pura Vida

A: This tofu ceviche has several steps but goes together pretty quickly. You'll spend more time shopping for the ingredients than actually cooking. Chef Hector Santiago provided a recipe for a slightly simplified version from the one he serves at Pura Vida. The dish is garnished with a relajo spice mixture, which has its roots in El Salvador. The onion seeds for the spice mixture are available at Indian groceries, and cacao nibs can be found at natural food stores like Sevananda. Any leftover spice mix would be excellent with poultry; it is a traditional seasoning for turkey in El Salvador.

Pura Vida Tofu Ceviche

Hands on: 30 minutes

Total time: 50 minutes

Serves: 4

1/2 cup soy sauce

1/4 cup water

1 teaspoon sauce from chipotles en adobo

1 tablespoon coriander seeds

1 tablespoon toasted sesame seeds

1 teaspoon onion seeds

1/2 teaspoon Szechuan peppercorns

1/3 cup toasted pumpkin seeds

1 tablespoon cacao nibs

1 teaspoon sea salt

2 tablespoons agave nectar

3 cups fresh orange juice

1 cup fresh lime juice

1/4 cup salt

2 tablespoons granulated sugar

1 pound extra-firm tofu

Fresh dill sprigs, for garnish

Scallions, thinly sliced, for garnish

Candied ginger, finely chopped, for garnish

In a small jar, make chipotle soy sauce by combining soy sauce, water and adobo sauce. Set aside. Can be made up to 2 weeks in advance.

Preheat oven to 350 degrees.

To make relajo spice mixture, on an ungreased rimmed cookie sheet, combine coriander seeds, sesame seeds, onion seeds and peppercorns. Bake for 2 minutes. Remove pan from oven and turn oven off. Pour seeds in a bowl and stir in pumpkin seeds, cacao nibs and salt. Drizzle with agave syrup and mix thoroughly. Line cookie sheet with parchment paper, spread spice mixture in an even layer and return pan to oven to let mixture dry.

In a 1-quart measuring cup, combine orange juice, lime juice and salt and set aside 2 cups for marinade.

In a small saucepan, make an orange reduction by heating remaining orange juice mixture with granulated sugar. Cook over medium-low heat until reduced to a syrupy consistency, about 10 minutes. Remove from heat and chill.

Cut tofu into 8 rectangles. Put the rectangles in a non-reactive container and cover with reserved orange marinade. Let rest at least 20 minutes or up to overnight.

When ready to serve, drain rectangles, discard marinade and cut tofu into cubes. Drizzle serving plate with 1 teaspoon orange juice reduction. Scatter cubes on plate, drizzle with chipotle soy sauce, then top with relajo spice mixture. Garnish with dill, scallions and candied ginger, if using.

Per serving: 220 calories (percent of calories from fat, 36), 15 grams protein, 24 grams carbohydrates, 2 grams fiber, 10 grams fat (2 grams saturated), no cholesterol, 1,328 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.