Take traditional ceviche and make it vegan with this cauliflower ceviche recipe. The fresh, zesty flavors of ceviche and the crunchy texture of cauliflower won't leave you disappointed.
2jalapeño chilies or 1 Serrano(seeded and chopped)
1bunchcilantro(chopped)
3limes(juice)
1orange(juice)
salt(to taste)
Instructions
Clean the cauliflower and wash it thoroughly. Cut it into 4-5 large pieces.
Fill a pot with water and add salt, mix to dissolve and bring to a boil.
Carefully add the cauliflower pieces and allow to cook for 3-4 minutes or until al dente.
*NOTE: You can also steam the cauliflower instead of boiling it.*
Remove from heat and place the cauliflower in a cutting board allowing to cool down completely.
Once cooled, chop the cauliflower into small bites and place in a large bowl.
Add all the remaining ingredients and mix to combine.
Adjust salt and lime juice to taste and serve on tostadas or with tortilla chips.
Notes
You can also use raw cauliflower, just chop it and mix with the other ingredients.
The more time you allow your cauliflower ceviche to sit in the fridge, the more flavorful it will become! Let it marinate for at least 30 minutes before serving for optimum flavors.
For extra flavor and color, add some diced avocado or mango to the mix.