Vegan Cauliflower Ceviche
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.
Servings: 4
Calories: 65kcal
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.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 jalapeno 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
Video
Notes
Cauliflower Ceviche can be eaten right away or refrigerated in an airtight container for up to 3 days. For optimal flavor, let it rest for at least an hour before serving. It's even more delicious the second day.
Nutrition
Calories: 65kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 604mg | Fiber: 4g | Sugar: 6g | Vitamin A: 461IU | Vitamin C: 87mg | Calcium: 47mg | Iron: 1mg
