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Cauliflower Ceviche
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Photography by Mia Ballesteros for Edible San Diego
Photography by Mia Ballesteros for Edible San Diego
Ingredients
Serves 2-4
- ½ head of cauliflower, broken into florets (about 2 cups)
- 1 jalapeño or serrano chile, seeded and minced
- 1 tomato, diced
- 1 red onion, diced
- Cilantro, chopped, to taste
- 3–4 limes, juiced
- 1 clove garlic, minced
- Salt and pepper to taste
- ¼ teaspoon cumin
- Tostadas or chips, to serve
Instructions
- Blanch the cauliflower until it is al dente, 4 to 5 minutes.
- Chop florets into small pieces (smaller than a dime) and place in a large bowl. Add all ingredients to the diced cauliflower and mix well. This tastes best when marinated for at least two hours.
- Serve with your favorite tostadas or chips.
