Cauliflower Ceviche (vegan)
4 servings
An easy cauliflower ceviche recipe made with fresh vegetables, citrus juice, and Mexican flavors. A refreshing appetizer or light meal ready in minutes.
Ingredients
- 1 medium cauliflower head (about 2 pounds)
- 3 medium tomatoes (seeds removed and diced)
- 1 large onion (diced)
- 1 medium carrot (grated)
- 1 large cucumber (diced)
- 2 jalapeño chilies or 1 Serrano (seeded and chopped)
- 1 bunch cilantro (chopped)
- 3 limes (juice)
- 1 orange (juice)
- salt (to taste)
Instructions
- Clean the cauliflower well and cut it into 4–5 large pieces.
- Bring a pot of salted water to a boil, then add the cauliflower and cook for 3–4 minutes until just tender but still slightly crisp.
- Drain and let it cool completely, then chop into small bite-size pieces and place in a large bowl.
- Add the remaining ingredients and mix well to combine.
- Taste and adjust with salt and lime juice, then serve on tostadas or with tortilla chips.
Notes
- You can also use raw cauliflower if you prefer a crunchier texture. Just chop it finely and mix it with the rest of the ingredients.
- For best flavor, let it chill in the fridge for at least 30 minutes before serving.
- Avocado or mango are great additions if you want a little extra creaminess or sweetness.
- Store leftovers in the fridge for up to 3 days.
Nutrition Information
Serving: 1 serving | Calories: 116kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1227mg | Potassium: 995mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3676IU | Vitamin C: 130mg | Calcium: 98mg | Iron: 2mg