Light and refreshing, cauliflower ceviche is a vegan take on the traditional Latin American seafood dish. Enjoy it as an appetizer or snack on its own or served with chips or tortillas. It's easy to make in under 30 minutes.
I used to love ceviche back when I ate fish and seafood. Now that I'm vegan, I still crave those bright, zesty flavors, so I enjoy making plant-based versions instead. Vegan ceviche made with hearts of palm used to be my go-to because, when sliced, hearts of palm have a texture similar to white fish or calamari.
But for anyone looking for another option that may be more affordable and easier to find, cauliflower is an excellent choice. Its mild flavor pairs well with classic ceviche ingredients like lime juice, jalapeño, tomatoes, red onion, and cilantro. And when lightly cooked, it has a tender texture that works beautifully in this dish.
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I made this last night and it was reeeeeeally yummy. I was skeptical because I love Mexican and Peruvian ceviche. I also love cauliflower. Wow! Pleasantly surprised.
- Erikca
Ingredients
- Lime juice: Use fresh lime juice for the brightest flavor.
- Jalapeño: For less heat, remove the seeds and membranes from the jalapeño before chopping.
- Fresh cilantro: If cilantro tastes soapy to you, flat-leaf parsley can be substituted, although the flavor will be different.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make cauliflower ceviche
- Blanch the cauliflower florets in a pot of simmering water until fork-tender.
- Immediately transfer them to a bowl of ice water to stop the cooking.
- Pat dry, then chop into small pieces.
- Add cauliflower, sliced red onion, minced jalapeño, chopped tomatoes, chopped cilantro, lime juice, and salt to a large mixing bowl and toss well to combine. For the best flavor, let the cauliflower ceviche rest for at least 1 hour before serving. It's even more delicious the next day.
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Love and Veggies,
Amy
📋 Recipe
Vegan Cauliflower Ceviche
Ingredients
- 1 head cauliflower, separated into florets
- 1 red onion, thinly sliced
- 1 jalapeño pepper, minced (seeds and ribs removed, optional)
- 1 cup chopped tomatoes, (any variety)
- 1 bunch cilantro, chopped
- ½ cup fresh lime juice, (from about 4 limes)
- salt, to taste
- tortilla chips and lime wedges, for serving (optional)
Instructions
- Bring a large pot of water to a boil.
- Add the cauliflower florets and cook until just tender when pierced with a fork.1 head cauliflower
- Immediately remove the cauliflower and place the florets in a large bowl of ice water to stop the cooking.
- Once they are cool, pat the florets dry with a kitchen towel.
- Chop the cauliflower florets into small pieces.
- In a large bowl, place the chopped cauliflower, onion, jalapeno, tomatoes, and cilantro and toss together.1 red onion, 1 jalapeño pepper, 1 cup chopped tomatoes, 1 bunch cilantro
- Add the lime juice and salt and toss well to combine.½ cup fresh lime juice, salt
- Refrigerate until ready to serve.
- Garnish with lime wedges and serve with tortilla chips, if desired.tortilla chips and lime wedges
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Notes
Nutrition
Nutritional information is an estimation only.
MARIANA SCHUTTE says
CAN YOU PLEASE SEND ME RECIPES OF HOME GROWN PURPLE CAULIFLOWER.
Amy Katz says
Hi Mariana, Purple cauliflower can be used interchangeably with white cauliflower. They taste the same.
Sandy says
Hi, thank you for another lovely sounding and looking cauliflower recipe.
Would it be as good using lemon juice instead of lime. It is easy to get organic lemons here in uk but not limes.
Thanks, Sandy
Amy Katz says
Thank you, Sandy! Yes, you can use lemon juice instead.
Erikca says
I made this last night and it was reeeeeeally yummy. I was skeptical because I love Mexican and Peruvian ceviche. I also love cauliflower. Wow! Pleasantly surprised. 😋❤
Amy says
Thank you so much, Erikca! That's a big compliment! 🙂