Cauliflower ceviche is a quick, vegan recipe that combines all the delicious flavors of the iconic seafood dish without the seafood. The cauliflower is flashed cooked then combined with tomatoes, red onion, avocados, cilantro, a bunch of lime juice, and salt. It marinates for 30 minutes before serving so that all the flavors really soak in. It’s even more delicious the next day!
Ceviche originated in the Hispanic-American countries along the Pacific Ocean. The country of origin is up for debate and depending on who you ask, it was first made in Peru, Ecuador, or Spain. It’s a dish that consists of seafood marinated in citrus often with other ingredients. The combinations vary based on the region but the most common combination served in the U.S. is based on Mexico’s rendition which includes onion, jalapeño, cilantro, and avocado.
Cauliflower acts as our seafood in this recipe. It’s a blank slate and takes on all the flavors so easily. It is roughly chopped into about ½ inch pieces. The pieces don’t need to be uniform but you want them about the same size so that they cook evenly. The cauliflower is dropped into boiling water for only a couple minutes to take the bite off of it but not to cook it completely. It’s drained, dried, and allowed to cool.
While the cauliflower is cooling, halve the tomatoes, dice the onions and avocado, and chop the cilantro. When the cauliflower is cool, combine it with the rest of the ingredients and toss to combine.
Now it’s time for the cauliflower to marinate in the lime juice. Allow it to sit for at least 30 minutes before serving. The marination time makes it a great recipe to prepare ahead of time. Serve on its own, on a tostada, or with chips.
Did you enjoy this cauliflower ceviche? Try my Beet Tartare!Print