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
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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: 62 kcal | Carbohydrates: 13 g | Protein: 3 g | Sodium: 47 mg | Potassium: 593 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 395 IU | Vitamin C: 89.7 mg | Calcium: 46 mg | Iron: 0.8 mg