Cauliflower Ceviche
Cauliflower Ceviche is a fresh, zesty, and vibrant plant-based twist on the classic Latin American dish. Blanched cauliflower is finely chopped and tossed with crunchy cucumbers, juicy tomatoes, onions, and jalapeño, then marinated in lime juice and tomato juice for a tangy, refreshing bite. Perfect served chilled with tortilla chips or tostadas, it’s light, nutritious, and full of bold flavor without any seafood.
Ingredients
- 1 whole cauliflower, washed and stem removed
- 1/2 white onion, chopped
- 2 tomatoes, chopped
- 1 jalapeño, chopped (seeds removed for less heat)
- 2 Persian cucumbers, chopped
- 1/2 bunch cilantro, chopped
- Juice of 4 limes
- 1/4 cup tomato juice
- A few dashes of hot sauce, to taste (optional)
- Salt, to taste
For serving:
- Tortilla chips or tostadas
- Extra hot sauce
Instructions
- Bring a large pot of water to a boil.
- Blanch the cauliflower for 2 – 3 minutes, then transfer to an ice bath and let cool for 5 minutes.
- Finely chop the cooled cauliflower and add it to a mixing bowl.
- Add the onion, tomatoes, jalapeño, cucumbers, cilantro, lime juice, tomato juice, and hot sauce.
- Toss to combine thoroughly.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled with tortilla chips or over tostadas and top with extra hot sauce.
- Enjoy!
Notes
- Use a food processor to chop cauliflower faster, but avoid over-processing.
- For added protein, stir in chopped hearts of palm or cooked chickpeas.
- Tomato juice adds depth, but you can sub with Clamato or skip altogether.
- This ceviche tastes even better after a few hours in the fridge.
- Add diced avocado just before serving for extra richness.
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