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
Whole Food, Plant-Based Living: Getting Started

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.

You Might Also Like

Plant-Based Ceviche

Vegan Caesar Salad

Vegan Caesar Salad

Cilantro Ginger Sweet and Spicy Salad Recipe

Cilantro Ginger Sweet and Spicy Salad

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Earn Your Plant-Based Nutrition Certificate

Join over 20,000 students who have improved their health, learned new skills, and even inspired career changes.
Student posing with their Plant-Based Nutrition Certificate

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits
Enroll today