Cauliflower Ceviche | Best Vegan Ceviche Recipe

This no fish cauliflower ceviche is so delicious you won’t be able to stop eating it! Serve it as an appetizer for a party or enjoy it as a light and refreshing Mexican meal. You can pair it with an ice-cold drink for the most amazing warm-weather meal.

Recipe for cauliflower ceviche, the best fishless ceviche recipe!

What is Ceviche

Ceviche (or cebiche) is believed to have originated in the country of Peru, but it’s a common dish throughout many Latin American countries.

This recipe is more of the Mexican-style of making ceviche.

Ceviche is traditionally made using fish, but other seafood like shrimp, octopus, conch, and also different seafood mixes exist.

Of course this recipe is for fishless, no seafood ceviche, it’s 100% vegan!

Typically the fish is marinated in lime juice to help cure it or cook it. The citrus acid helps kill off any bacteria there may be and changes the texture to look just like cooked fish. For other seafood, they may be parboiled first before marinating and incorporating other ingredients to create the dish.

Recipe for no fish ceviche! This recipe is guaranteed to be loved by everyone.

What Ingredients Does Ceviche Have

In Mexican style ceviche, the most common ingredients usually consist of the fish or seafood, onion, chile pepper, tomato, and lots of lime juice.

Other ingredients that can be used are olives, tomato sauce or ketchup, avocado, cucumber, and cilantro. I’ve also seen some recipes adding some oil to the mix.

How to make vegan cauliflower ceviche

How to Make Fishless Dishes Taste Closer to The Real Thing

A very important trick for any meatless recipes which are trying to mimic a similar taste and smell of seafood is to use seaweed. That magical ingredient can truly transform your vegan and vegetarian dishes with another level of flavors.

Either nori sheets, (the same ones used to roll up sushi rolls), or wakame seaweed (the little green leaves floating in miso soup) are both perfect for this. I always use them for my faux seafood recipes.

Wakame dried seaweed makes the best substitute for a vegan fish taste and smell.

How To Eat Vegan Ceviche

The simple answer is, just like you would eat regular ceviche!

Ceviche can be served with corn chips for scooping it up, with saltine crackers or also on crispy corn tostadas.

It can be served or topped with avocado, and your favorite hot sauce for extra heat.

Drinks that go perfect with a ceviche meal are ice-cold agua frescas, micheladas or chelada beer cocktails and of course a margarita or your favorite hot-weather cocktail or drink.

Steps for making cauliflower ceviche or ceviche de coliflor

Vegan Ceviche

Ok amigos check out my super easy recipe for vegan ceviche below. I promise you’re going to love how easy it is to make. Serve it with chips, saltines or on tostadas. Super delicious!!

Cauliflower Ceviche or Vegan Ceviche

Cauliflower Ceviche | The Best Vegan Ceviche Recipe

Nancy Lopez-McHugh &
This no fish ceviche is so delicious you won’t be able to stop eating it! Serve it as an appetizer for a party or enjoy it as a light and refreshing Mexican meal. You can pair it with an ice-cold drink for the most amazing warm-weather meal.
5 from 6 votes
Save Recipe
Prep Time 30 mins
Cook Time 3 mins
marinating time 30 mins
Course Appetizer, Main Course, Snack
Cuisine Mexican, vegan
Servings 4 people
Calories 59 kcal


  • 1 small head of cauliflower stem removed (equal to 4 cups chopped)
  • water for boiling
  • pinch salt
  • 1/2 to 3/4 cup finely chopped red onion adjust to taste
  • 1 whole or 2 cloves of garlic finely minced, optional*
  • 1 whole or 2 finely chopped jalapeno peppers
  • 1 whole finely chopped serrano pepper optional**
  • 1/2 Tablespoon ground wakame***
  • 1 teaspoon of salt adjust to taste
  • 2 cups chopped Roma tomato about 3 medium tomatoes
  • 3/4 cup finely chopped cilantro I used the leaves and stems
  • 3/4 cup freshly squeezed lime juice
  • To Serve: chips or saltines and/or tostadas


  • Remove the stem from the cauliflower and then carefully separate the individual florets from the upper part of the stem. You can save the hard stems for stock or composting. Chop the small florets into small odd shaped pieces but that are still similar in size.
    How to Make Cauliflower Ceviche
  • Bring about 6 cups of water to the boil, add some salt then carefully drop in the bits of chopped cauliflower and parboil or blanch for about 3 to 4 minutes. You want it to have soften a bit but not turn completely soft and mushy. Drain and rinse under cold water.
  • In a large glass mixing bowl add the rinsed cauliflower bits, then begin mixing in the onion, garlic if using, the chile peppers, wakame, and salt until well combined. Then add the chopped tomatoes and mix to combine. Next, add the cilantro and again mix, lastly add the lime juice and mix well. Marinate in the refrigerator for at least 30 minutes.
    How to Make Cauliflower Ceviche
  • After marinating taste and if needed adjust the seasoning as desired. Serve as an appetizer with corn chips or saltine crackers or with tostadas. Enjoy!



*Garlic is not traditionally used, I just like adding it for an extra touch of flavors.
**Depending on how hot you’d like your ceviche you can omit or add more chilies. You could also remove the seeds for a slightly milder taste.
*** For the ground wakame I just pulverize some in my blender then measure out how much I need afterward. If you don’t have wakame nori sheets may be used instead.
**** Other ingredients like chopped cucumber and olive oil may be added to the mixt for extra flavors.


Calories: 59kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 616mgPotassium: 579mgFiber: 3gSugar: 6gVitamin A: 1218IUVitamin C: 65mgCalcium: 41mgIron: 1mg
Keyword cauliflower, cebiche, ceviche
Tried this recipe?Mention @MexicanMadeMeatless or tag #mexicamademeatless!
Ways to eat ceviche and cauliflower ceviche recipe

What Does Cauliflower Ceviche Taste Like

This vegan ceviche is a flavor explosion in your mouth!

The taste is a bit similar to fish ceviche but of course not quite like it. By parboiling the cauliflower we help it be able to absorb more of the flavors as well as mute the intense raw cauliflower taste. Each ingredient plays it’s part perfectly in bringing this ceviche togher.

A plate of vegan cauliflower ceviche served with corn chips and an ice-cold classic margarita.

I really hope you give this recipe a try. It’s perfect weekend food or when you want to liven up your weekday.

Remember if you make this or any of our recipes be sure to tag us on Facebook or Instagram @MexicanMadeMeatless

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  1. 5 stars
    Just made it, very tasty. I did not have wakame, so left out. I added diced radish and cumin.

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