Recipes » Appetizers » Cauliflower Ceviche
T. Colin Campbell Center for Nutrition Studies

Cauliflower Ceviche

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
Cauliflower is the perfect base for this plant-based ceviche! It is both nourishing and satisfying. Serve this dish as an appetizer or light lunch with toasted corn tortillas.
Prep: 25 mins Cook: 2 mins
Low Sugar Nut Free

Ingredients

Ingredients

  • 1 head of cauliflower, chopped into small florets
  • 1 avocado, diced
  • 1 mango, diced
  • ¼ cup red onion, finely chopped
  • ½ cup lemon juice
  • 2-3 Tbsp of low-sodium tamari or soy sauce
  • 1 serrano pepper, sliced ​​(optional)
  • Sesame seeds for topping
  • Toasted corn tortillas for serving
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. In a pot of boiling water, blanch the cauliflower for 2 minutes. Drain and rinse with cold water.
  • 2. In a medium bowl, mix the red onion with the lemon juice and the tamari or soy sauce. Let the onion marinate for 15 minutes.
  • 3. In a bowl, mix the cauliflower with the avocado, mango, marinated onion, and serrano pepper. Stir well.
  • 4. Sprinkle with sesame seeds and serve with toasted corn tortillas.

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