Cauliflower Ceviche

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It seems like this year might be the year of cauliflower. It’s all I see in my Pinterest feed, cauliflower tacos, cauliflower buffalo wings, cauliflower rice, cauliflower pizza crust, etc. This is my take on vegan ceviche, and of course, I used cauliflower! This is a favorite during Lent or when you’re craving “seafood” dishes. Cauliflower is the perfect substitute for fish in this cauliflower ceviche. It, of course, does not taste fishy, but you can add dulse flakes or ground up nori seaweed to get that fishiness. Either way, this makes a wonderfully satisfying dish.

Top view of a metal mixing bowl filled with riced cauliflower, diced tomato and onion, and lots of seasoning.

Top view of a metal mixing bowl filled with cauliflower ceviche.

Ceviche differs from country to country. In Mexico you can find ceviche in a hot sauce/ketchup base or with tomato, chile, and onion. I chose the version without the ketchup. First, cook the cauliflower in boiling water for two-four minutes then drop into a bowl of ice water. Chop it up and mix with cut tomato, onion, serrano pepper, cilantro, and lime juice. Let it marinate for 30 minutes. The result is a tangy, spicy, and refreshing appetizer. Serve with tostadas or chips, and avocado.

Avocado bowls filled with cauliflower ceviche.

If you happen to not be a fan of cauliflower you can make this vegan ceviche with mushrooms, hearts of palm, or even coconut. For a touch of sweetness, you could add mango, and red onion instead of white. However, the key to the best vegan ceviche is to let it marinate enough time for the flavors to develop.

A hand holding a tortilla chip topped with cauliflower ceviche.

What are some other ways you like to enjoy cauliflower? Hope you like the recipe. Enjoy!

The Recipe: Cauliflower Ceviche

  • Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
  • Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
  • Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
  • You can use jalapeño peppers instead of serrano.
Cauliflower ceviche stuffed into an avocado half
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4.60 from 32 votes

Cauliflower Ceviche

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to make appetizer. Serve with chips and avocado.
Pin Recipe Print Recipe
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 4 servings
Calories: 201kcal
Author: Dora Stone

Ingredients

  • 1 hd. Cauliflower, medium, cut into florets
  • 1 cup Tomato, diced
  • 1 cup Cucumber, peeled, deseeded, diced
  • 1 Serrano pepper, minced
  • ½ cup Onion, white, finely chopped
  • 1 tbsp. Cilantro, chopped
  • 3 tbsp. Lime juice, fresh
  • 2 Avocadoes

Instructions

  • Bring salted water to a boil in a large pot set to high heat.
  • Fill a large bowl with ice and water.
  • Drop cauliflower into the boiling water and cook for 2 - 4 minutes. (see note)
  • Drain cauliflower and place in the bowl with ice water. Let cool.
  • Chop cauliflower into small pieces.
  • In a large bowl combine the cauliflower, tomato, cucumber, onion, chile, cilantro, and lime juice and mix well.
  • Season with salt and pepper, and let marinate for 30 min.
  • Adjust seasoning and serve on top of avocado halves with chips or tostadas.

Video

Notes

  • Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
  • Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
  • Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
  • You can use jalapeño peppers instead of serrano.
 

Nutrition

Calories: 201kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 28mg | Potassium: 881mg | Fiber: 8g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 24.5mg | Calcium: 33mg | Iron: 1.9mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

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21 Comments

  1. 5 stars
    I have made this several times because everyone loves it. It’s so good for camping! I have only used frozen riced cauliflower with this—it’s so easy and you only need to thaw and drain off some of the liquid. Thank you for this recipe!

  2. I’m going to try this soon I love acidic foods.
    Another good way to introduce a bit of funky flavor is using ume vinegar. While I’m not vegan/vegetarian I do try to eat more vegetables and ume vinegar is a great sub for a number of condiments (fish sauce comes to mind).

  3. 5 stars
    This was great! Even won over my mom and husband who gave it the side eye at first. Will definitely make again!

  4. Oh em geeehh… I was amazed of how delicious this is. I added seaweed sheets to give it the ceviche smell. I am not a fan of seafood, this vegan ceviche is everything! Thanks

  5. 5 stars
    I had this cauliflower cevichi at a restaurant, the other day, served on on oil, baked tortillas garnish with alfalfa sprouts. It was amazing. I certainly will be making it to take the the get-togethers that I go to all the time. In addition to how wonderful it is it can sit out, un-refrigerated, without the fear of going bad like seafood cevichi can, so quickly.

  6. Just saw your ceviche recipe
    Love it… but i think it will taste better with the cauliflower raw.

  7. 5 stars
    This was very delicious & I love the fact that it is very low in calories. Will definitely be making again.

  8. 5 stars
    I made this recipe while camping and added cucumbers and mangoes and it was a smash hit! Everyone was thoroughly impressed with the cauliflower ceviche, it is a great recipe for hot weather!

4.60 from 32 votes (26 ratings without comment)

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