Vegan Cauliflower Ceviche


Ingredients (serves 4-6)

1 head of cauliflower finely chopped

1 tomato diced

1 small cucumber diced

1/4 cup red onion

1/4 cup yellow onion

1/3 cup cilantro finely chopped

juice of 3 limes

1 serrano or jalapeno pepper finely chopped

2 tsp salt

dash of pepper

dash of cayenne (optional)

avocado sliced

hot sauce

tostadas or tortilla chips

 

This recipe is a slight variation of one my aunt made for me over the summer. If you come from a Mexican family you know how hard it is to find something to eat at parties if you are vegetarian and if you are vegan yikes! So it was to my great surprise walking into the kitchen to find she was making me my own vegan ceviche!  This recipe is pretty much the same with some slight additions to make it more filling. 

This can be served as either as a snack with tortilla chips and the ceviche as a sort of dip or with tostadas as a full meal. You can serve this with avocado slices on top and a few dashes of hot sauce. You can also modify this to your own taste. It was originally made with all yellow onion, but I find that flavor too strong so I halved it and added red onion as well. If you like cilantro add more, if you hate the taste, add less or omit it. All my recipes are done with intuition and tasting as I go along so nothing is exact, customize it to your liking!

Directions

Cut the cauliflower into florets. You can either chop it by hand or in a food processor. If you want to make a big batch, definitely use a food processor if you have one! Make sure this is pretty fine, almost like a cauliflower rice, but you can leave bigger pieces in it as well. While regular ceviche has bigger pieces of fish, if you leave the cauliflower too big it will not absorb the flavors as well and you will just be biting into big hard pieces of bland cauliflower. Add into a big bowl.

Chop your tomatoes- you can use any kind you want, as well as your cucumber and add that to a bowl with your cauliflower. Finely chop your onion, cilantro and jalapeño (or serrano for more heat) and add that in. Juice your limes directly over your mixture. Add salt and pepper and mix well. You can add a few dashes of cayenne for some extra flavor but its completely optional.

Let the mixture sit for about 10 minutes for all the flavors to meld. You can also make this the night before and let it sit in the fridge. 

Serve ceviche over some good quality tostadas and top with avocado slices.

 

Enjoy! 


Leave a comment


Please note, comments must be approved before they are published