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    Home » Appetizers » Cauliflower Ceviche

    Cauliflower Ceviche

    Published: Apr 25, 2019 · Modified: Jul 3, 2022 by Dora S. · This post may contain affiliate links.

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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
    Save Recipe Go to Recipe Box
    4.59 from 31 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 mins
    Total Time20 mins
    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
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    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!
    « Vegan Matamoros Style Seafood Stew
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    Reader Interactions

    Comments

    1. Kris

      September 26, 2021 at 3:04 am

      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).

      Reply
    2. Claudia

      July 08, 2021 at 3:02 pm

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

      Reply
      • Dora S.

        July 12, 2021 at 8:14 am

        Happy to hear everyone loved it!

        Reply
    3. Cec

      February 10, 2021 at 1:32 pm

      If I don’t have limes can I use lemon?

      Reply
      • Dora S.

        February 13, 2021 at 6:12 pm

        yes

        Reply
    4. Marii C.

      November 29, 2020 at 10:34 pm

      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

      Reply
    5. Jenn

      June 17, 2020 at 7:51 pm

      5 stars
      Delicious! Just made this for the first time. Yummy and flavorful.

      Reply
    6. Alice

      February 25, 2020 at 5:21 am

      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.

      Reply
      • Dora S.

        February 29, 2020 at 3:28 pm

        I know what you mean! I was always worried about seafood ceviche before.

        Reply
    7. Maria Perez

      January 16, 2020 at 1:13 pm

      How long is it good for?

      Reply
      • Dora S.

        February 09, 2020 at 9:08 pm

        It will last up to 3 days in the fridge

        Reply
    8. Java

      January 07, 2020 at 6:37 pm

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

      Reply
      • Dora S.

        January 16, 2020 at 10:46 am

        I've tried to both ways, and I prefer it cooked but still crunchy.

        Reply
    9. Ashley

      September 16, 2019 at 7:24 pm

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

      Reply
      • Dora S.

        September 30, 2019 at 8:36 pm

        So glad you liked it!

        Reply
    10. Ralph

      September 01, 2019 at 7:53 am

      Should this be refrigerated while it melds

      Reply
      • Dora S.

        September 15, 2019 at 12:17 pm

        yes

        Reply
    11. Marie R

      August 05, 2019 at 9:32 am

      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!

      Reply
      • Dora S.

        August 05, 2019 at 12:29 pm

        So glad you enjoyed it!!

        Reply

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