Cauliflower Ceviche

Cauliflower Ceviche

1 Review 1 Pic
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
Michelle Andere
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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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Review (1)

Rate This Recipe
Zen JenGM
1

Zen JenGM

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!

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Best Cauliflower Soup

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