This recipe is always a hit, for both vegans and non-vegans. It is an explosion of freshness and flavour that will take you right back to the coast of Mexico. Cauliflower ceviche can be topped with your favourite salsa, I like using my red salsa but you can also try with avocado salsa, guacamole, or green salsa.
Its freshness and flavour will take you straight back to the coast of Mexico. Once prepared, just worry about enjoying the crunchiness of this ceviche at the beach while drinking a cold margarita ☀️ Cauliflower ceviche can be topped with your favourite salsa: avocado salsa, guacamole, green salsa… I love to use my red handmade sauce to give it the perfect touch 🔥👌
- 2 tomatoes diced
- ¼ whole cauliflower
- 1 Lebanese cucumber deseeded and diced
- ½ medium red onion finely diced
- ½ 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 see notes
- Hot salsa see notes
- In a saucepan, 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.
- You can make your own tostadas by placing your tortillas in a sandwich press for about 2 minutes, or until they have become crunchy. Alternatively, you can bake them in the oven between two trays or racks at 150ºC for about 15 minutes. The trays and racks are important to keep them flat as they tend to fold when baking.
- For hot salsa, I suggest using my salsa recipe.
- By cooking the cauliflower for a short 2-3 minutes and then cooling down immediately, it will add some crunchiness to the dish.