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

Prep Time 20

Total Time 20

Servings servings

Calories 201kcal

Author Dora Stone

Ingredients

1 hd. Cauliflower, medium, cut into florets (or 1 (12oz) bag frozen cauliflower rice)(see notes)
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

In a hurry, use a bag of frozen cauliflower rice. Let it defrost in the fridge and let it sit in a strainer for 5 minutes. Skip to step 6.

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.

Nutrition