Cauliflower ceviche recipe from Gerardo Lopez

Brightly coloured cooked cauliflower with herbs in blue bowl surrounded by other ingredients in bowls and tostadas on a table.

Cauliflower ceviche and accompaniments


2 diced tomatoes
¼ of a cauliflower
1 Lebanese cucumber, deseeded and diced
½ of medium red onion, finely diced
½ a bunch of coriander, finely chopped
2 lemons, juiced – can be replaced with limes
1 avocado diced in thin slices
Salt and pepper to taste
Tostadas to serve
Hot salsa


In a sauce pot, bring water to boil and add the cauliflower. Cook for 2 to 3 minutes maximum. Then remove and place in a bowl with cold water until it cools down and then dice finely.

In a different bowl, add chopped cauliflower tomato, onion, cucumber, coriander and lemon juice. Mix thoroughly and season with salt and pepper to taste.

Serve on a plate or on tostadas with a slice of avocado on top. Add a few drops of your favourite salsa on top.

The 'taco guy' behind Melbourne's La Tortilleria has a vegan version of the traditional ceviche, full of freshness and flavour.

Gerardo Lopez says you can serve the cauliflower ceviche on a tostada or tortilla topped with your favourite salsa: avocado, guacamole or green salsa. You can make your own tostadas by placing your tortillas in a sandwich press for about 2 minutes, until they become crunchy. Or in an oven between two trays at 150ºC for about 15 minutes.  By cooking the cauliflower for a short 2-3 minutes and then cooling down immediately, it will add some crunchiness to the dish. 

This recipe was presented on Drive with Raf Epstein's Foodie Tuesday segment.

Recipe Cuisine

  • Mexican

Recipe Categories

  • Dinner
  • Mains