This cauliflower ceviche is fresh, loaded with zesty flavors, and has an amazing crunchy texture. The recipe is so easy to make, naturally vegan, low in calories, and perfect to serve as an appetizer with tostadas or as a light lunch any day of the week.

Cauliflower ceviche, also known as ceviche de colilflor, in a bowl.

About

Cauliflower ceviche (ceviche de coliflor) is a vegan take on a traditional ceviche dish that is usually made with raw fish or shrimp (camaron) cured in citrus juices. The cauliflower serves as the fish substitute, which is marinated in lime, and orange juices, and tossed with tomatoes, cucumber, carrot, onion, cilantro, and some chiles.

This vegan ceviche has a light and refreshing character that is perfect for a hot summer day or as a starter for any occasion. Even without the fish, it still has an excellent flavor and texture, thanks to the marinade and mix of veggies.

Cauliflower ceviche (ceviche de coliflor) in a bowl with orange slices.

Ingredients

Cauliflower: The small cauliflower florets make up the bulk of this vegan ceviche. If you don’t have access to fresh cauliflower, frozen florets work just as well.
Tomatoes: Ceviche de coliflor won’t be complete without tomatoes as they bring a juicy sweetness and tartness to the dish.
Onion: Diced onions add texture and a nice punchy flavor to the ceviche. You can use red onion, white, or yellow onion.
Vegetables: I like adding carrots and cucumber to this ceviche as they bring a nice crunch and sweetness. You can also put in bell peppers, corn, avocado, and other fruits and vegetables you have on hand for variety.
Chiles: Jalapeños or serrano peppers are the classic ceviche chiles. If you don’t like spicy food, try opting for sweet varieties such as bell peppers.
Fresh cilantro: This fragrant herb provides a bright, earthy flavor and aroma to the ceviche, which is essential in Mexican cooking.
Citrus juices: Lime, orange, and tomato juices bring zesty flavors to the recipe and provide an acidic kick that makes it so tasty. You can use lemon juice instead of lime for a milder flavor.
Seasonings: A good pinch of salt will bring out all the flavors in the dish.

How To Make Cauliflower Ceviche

Wash the cauliflower thoroughly under running cold water. Pat dry it with kitchen paper towels and cut it into medium florets.

Slightly cook the cauliflower either by boiling it in salted water or steaming it. Just make sure to not overcook it if you want to keep a bit of its crunch.

If you want to boil the cauliflower, follow these instructions:

Fill a pot with water and bring it to a boil.
Add salt and mix to dissolve.
Carefully add the cauliflower pieces and allow to cook for 3-4 minutes or until al dente.

Cooked cauliflower florets in a steamer.

Remove from heat and place the cauliflower on a cutting board allowing it to slightly cool down.

Chop the cauliflower into small bites and leave it to cool down completely.

Chop and dice the vegetables. You can remove the seeds and core from the tomatoes and discard the cucumber seeds if you want.

For the carrots, I recommend using a cheese grater because is easier. And for chiles, you can remove seeds and membranes if you want to tone down the spiciness.

Vegetables for cauliflower ceviche chopped and placed in a cutting board.

Place cooked cauliflower in a large mixing bowl and add all the chopped vegetables. Add also the orange and lime juice, and a good pinch of salt.

All vegetables chopped placed in a large mixing bowl.

Mix well for one minute. Adjust salt and lime juice to taste and that’s it! Serve immediately with your favorite drink!

Mixing cauliflower ceviche de coliflor in a bowl. — Fresh Cauliflower Ceviche Recipe

Notes

You can also make this recipe with raw cauliflower, chop it and mix it with the other ingredients.
The more time you allow your vegan cauliflower ceviche to sit in the fridge, the more flavorful it will become! Let it marinate for at least an hour before serving for optimum flavors.
If you want to add a bit of extra crunch, put in some jicama or bell peppers.
Cut the cauliflower florets into small pieces so they can absorb all the good flavors from the citrus juices.
For extra flavor and color, add some diced avocado, mango, or hearts of palm to the mix.

How To Serve

Cauliflower ceviche makes a wonderful appetizer to serve with tostadas, corn tortilla chips, or salty crackers. You can enjoy with your favorite hot salsa and a refreshing drink like:

Two small tostadas with cauliflower ceviche. — *Ceviche de Coliflor Tostadas*

How To Store

This vegan ceviche is so good, you may be tempted to make a double batch. It’s actually more delicious the day after, so don’t hesitate to make the recipe a day before serving it.

Cauliflower ceviche will last in the refrigerator for up to three days when placed in an airtight container. It’s best to avoid freezing it, as the flavor and texture of fresh vegetables change considerably after defrosting.

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