Cauliflower Ceviche

Recipe by Selina P.
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READY IN: 45mins
SERVES: 4
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    head cauliflower, cut into florets (approx 2 cups)
  • 12
    cup red onion, chopped
  • 14
    cup cilantro, chopped
  • 14
    teaspoon cumin, seasoned to taste
  • 13
    teaspoon salt, seasoned to taste
  • 12
    jalapeno, minced
  • 1
    (20 ounce) bag tortilla chips or (20 ounce) bag pre-made tostadas
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DIRECTIONS

  • Place cauliflower in a pot with one inch of salted water, and allow to steam, approximately 5 minute Cauliflower is ready when it gently slides off a fork when stabbed.
  • Allow cauliflower to cool. While cauliflower is cooling, add chopped onion to a bowl of salted water. Allow to soak 5 minutes, then drain.
  • Give cauliflower a rough chop to create small pieces, about the size of a dime. It's okay if there are different sized pieces. Place in a large mixing bowl.
  • Squeeze juice of 6 limes over mixture and mix well.
  • Add chopped cilantro, drained onions, chopped jalapeño, salt, pepper, and cumin to bowl. Blend well.
  • Allow mixture to cool in the refrigerator and allow the flavors to mingle if desired. Otherwise, ready to eat immediately!
  • Ceviche can be served alongside corn tortilla chips or on a tostada.
  • Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick. Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick.
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