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.

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.

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.

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.

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5 from 4 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.

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Prep Time20 mins

Total Time20 mins

Course: Appetizer

Cuisine: Mexican

Keyword: cauliflower, vegan ceviche

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!