Light and refreshing Cauliflower Ceviche is a vegan version of the traditional Latin American seafood dish. Enjoy it as an appetizer or snack with chips or tortillas or as a delicious side salad. It's easy to make in less than 30 minutes.
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I used to love ceviche back when I ate fish and seafood. But now that I'm vegan, I enjoy trying non-traditional plant-based versions, like this cauliflower ceviche.
Vegan ceviche made with hearts of palm used to be my go-to, since when hearts of palm are sliced, the vegetable's texture resembles white fish or calamari.
But for those who want another alternative that may be less expensive and easier to find, cauliflower is the perfect ingredient.
After all, this white vegetable has a mild flavor that goes well with traditional ceviche ingredients like lime juice, chili pepper, and cilantro. And when lightly cooked, it has a similar texture to fish.
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Why you'll love this recipe
- It's loaded with flavor yet only requires 7 easy-to-find ingredients.
- You can make it in under half an hour.
- Vegans and omnivores alike enjoy it, and it's perfect for parties and potlucks.
Ingredients
Substitutions
- White onion or any sweet variety such as Maui can be substituted for the red onion.
- Serrano or habanero peppers can be used in place of jalapeno.
- Any shape or variety of tomato can be used, even cherry or grape tomatoes.
- If you don't care for cilantro, substitute half as much parsley in its place, or simply omit it.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Blanch the cauliflower florets in a pot of simmering water until fork tender.
- Immediately transfer to a bowl of ice water to stop the cooking.
- Pat dry and chop into small pieces.
- Add all of the ingredients to a large mixing bowl and toss well to combine.
Amy's tip
For optimal flavor, let the cauliflower ceviche rest for at least an hour before serving. It's even more delicious the second day.
Serving suggestions
Cauliflower ceviche is a wonderful appetizer or light meal. I could definitely eat a whole bowl of it myself and be very satisfied. So you may want to make a double batch if you're having guests over.
It's also perfect as a starter for Mexican-inspired favorites such as soyrizo potato tacos, roasted sweet potato tacos, or vegan taco pasta.
I also love it as part of a light summer meal with corn tomato and cucumber Salad and cherry tomato pico de gallo.
Storing
This vegan ceviche can be eaten right away or refrigerated in an airtight container for up to 3 days. Do not freeze.
Recipe FAQs
Ceviche is a Latin American dish traditionally made with raw fish marinated in citrus juice. The acid "cooks" the fish. Usually other ingredients such as onion, chili pepper, and cilantro are added. In the United States, you may see ceviche on menus in both Mexican and Peruvian restaurants.
Ceviche is wonderful served with tortilla chips, plantain chips, or tostadas (fried corn tortillas). Or try it on a bed of lettuce or stuffed in an avocado. You can also simply eat it on its own with a fork.
Look for compact florets without brown spots and fresh leaves without yellowing or wilting. Store whole cauliflower heads in the refrigerator for up to a week.
While it will vary from fruit to fruit, one lime will yield approximately 2 tablespoons of lime juice.
More vegan cauliflower recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
📋 Recipe
Vegan Cauliflower Ceviche
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Ingredients
- 1 head cauliflower, separated into florets
- 1 red onion, thinly sliced
- 1 jalapeno 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.
- 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.
- Add the lime juice and salt and toss well to combine.
- Refrigerate until ready to serve.
- Garnish with lime wedges and serve with tortilla chips, if desired.
Notes
Nutrition
Nutritional information is an estimation only.
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! 🙂