Best Cauliflower Ceviche (Vegan Ceviche Recipe)
This 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.
Servings: 4 servings
Calories: 59kcal
Ingredients
- 1 small head of cauliflower stem removed (equal to 4 cups chopped)
- water for boiling
- pinch salt
- ½ to ¾ 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**
- ½ Tablespoon ground wakame***
- 1 teaspoon of salt adjust to taste
- 2 cups chopped Roma tomato about 3 medium tomatoes
- ¾ cup finely chopped cilantro I used the leaves and stems
- ¾ cup freshly squeezed lime juice
To Serve
- tortilla chips
- saltine crackers
- tostadas
Instructions
- 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.
- 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 5 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.
- 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!
Notes
*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 extra virgin olive oil may be added to the mixt for extra flavors.
PLEASE NOTE THAT NUTRITION CALCULATIONS DOES NOT INCLUDE SALTINES OR CHIPS OR TOSTADAS YOU EAT.
Nutrition
Serving: 4servings | Calories: 59kcal | Carbohydrates: 14g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 616mg | Potassium: 579mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1218IU | Vitamin C: 65mg | Calcium: 41mg | Iron: 1mg
