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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cauliflower, finely chopped
cucumber, seeded and chopped
chopped fresh cilantro
serrano chile peppers, seeded and finely chopped
1 1/2 cups
spicy vegetable juice (such as V8®)
small Key limes, juiced
chili powder, or to taste
soy-based liquid seasoning (such as Maggi®)
salt to taste
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!
I added avocado and a bit of sugar.
Surprisingly very good dish! As a substitute for real ceviche- no: the cauliflower does have a completely different taste/texture that stands out (in a good way!). As a different and unique dish that captures the "spirit" of what ceviche flavor is (spicy, citrusy, juicy)- absolutely! Definitely agree with other reviewers and reccommend that you let this sit and marinade for a bit before digging in- the flavors just intensify and really come together- sooo good! Thank you, Michelle, for sharing! (^v^)
Soo good better the longer it sits if you can make it and refrigerate over night better!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 126
** Calories from Fat: 11
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