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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.
Cauliflower Ceviche
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
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!
So glad you enjoyed it!!
Should this be refrigerated while it melds
yes
This was very delicious & I love the fact that it is very low in calories. Will definitely be making again.
So glad you liked it!