Delicious & Easy
Cauliflower Ceviche
Recipe created by Selina Pino.
Originally published in How to Throw a Party Like a Kitchenista in issue 71.
Ingredients for
Cauliflower Ceviche
1⁄2 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
1⁄4 teaspoon cumin
Tostadas or chips, to serve
Instructions for
Cauliflower Ceviche
Blanch cauliflower until 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.
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