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Cauliflower Ceviche

Cauliflower Ceviche

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
Michelle Andere

Michelle Andere

This cauliflower version of the authentic Mexican ceviche is the best I've tried! It has great flavor and it's full of vegetables! I prefer to serve it over a tostada (baked or fried corn tortilla) with guacamole!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until cooked through but firm to the bite, about 5 minutes. Drain and rinse with cold water.
  2. Mix cauliflower, cucumber, onion, tomato, cilantro, and serrano chile peppers together in a large bowl. Add vegetable juice, lime juice, chili powder, soy-based seasoning, and Worcestershire sauce, respectively, stirring after each addition. Season with salt.
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Reviews

Zen JenGM
2

Zen JenGM

5/23/2013

As a vegan dish, really tasty! We didn't even use the vegetable juice or soy-based liquid, and it was a hit with our vegetarian-leaning brood. Thanks for sharing the recipe. Cheers!

Rochelle
1

Rochelle

5/4/2014

I added avocado and a bit of sugar. Loved this!

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