Cauliflower Ceviche (vegan and oil-free)
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5 from 1 vote

Cauliflower Ceviche (Vegan and Oil-Free)

A traditional Latin American seafood dish gets a makeover when you make Cauliflower Ceviche! This version of the classic appetizer is vegan, gluten-free, and oil-free. Enjoy it with chips, tortillas, or on its own.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 62
Author Amy Katz
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  • 1 head cauliflower separated into florets
  • 1 red onion thinly sliced
  • 1 jalapeno pepper minced (seeds and ribs removed, optional)
  • 1 cup chopped tomatoes
  • 1 bunch cilantro chopped
  • 1/2 cup fresh lime juice
  • salt to taste
  • tortilla chips and lime wedges for serving (optional)


  • 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 coat.
  • Refrigerate until ready to serve.
  • Garnish with lime wedges and serve with tortilla chips, if desired.
Calories: 62kcal | Carbohydrates: 13g | Protein: 3g | Sodium: 47mg | Potassium: 593mg | Fiber: 4g | Sugar: 5g | Vitamin A: 395IU | Vitamin C: 89.7mg | Calcium: 46mg | Iron: 0.8mg
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Course: Appetizer
Cuisine: Mexican
Keyword: Cauliflower Ceviche