Go Back
+ servings
Cauliflower ceviche stuffed into an avocado half
Print Add to Collection

Cauliflower Ceviche

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to make appetizer. Serve with chips and avocado.
Course Appetizer
Cuisine Mexican
Keyword cauliflower, vegan ceviche
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 201kcal
Author Dora Stone


  • 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


  • 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.



  • 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.


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