Vegan Cauliflower Ceviche
Cauliflower ceviche is a light and refreshing vegan twist on the traditional Latin American seafood dish. Made with lime juice, tomatoes, jalapeno, red onion, and cilantro, it’s easy to prepare in under 30 minutes and perfect served as an appetizer with chips or tortillas.
Servings: 4
Calories: 65kcal
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
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.
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
