“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!” - by Michelle Andere
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 126 cal
- 6%
- Fat
- 1.2 g
- 2%
- Carbs
- 30.7 g
- 10%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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!..." See more"
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