Cauliflower Ceviche Recipe - Allrecipes.com
Cauliflower Ceviche Recipe
  • READY IN 35 mins

Cauliflower Ceviche

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 5 mins
  • READY IN 35 mins

Footnotes

  • Cook's Note:
  • You can change the firmness of the cauliflower by cooking more or less time. If you want the ceviche to be less spicy, you can use jalapeno peppers instead serranos, without the seeds, or if you want it more spicy you can keep some of the seeds. You can add or skip ingredients: add a cup of chopped cooked carrots, skip the tomato, etc.
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Reviews More Reviews

May 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!

 
May 04, 2014

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

 

3 Ratings

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Nutrition

  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 449 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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