Best 4 Cauliflower Ceviche Recipes
In the heart of Latin American cuisine, ceviche stands tall as a refreshing and zesty seafood dish. Originating from Peru, ceviche has captured the taste buds of people worldwide with its vibrant flavors and endless variations. This article presents a unique take on the classic ceviche, using cauliflower as the star ingredient. With three enticing recipes, we'll guide you through creating a vegan cauliflower ceviche, a cauliflower and shrimp ceviche, and a cauliflower ceviche tostada. Get ready to embark on a culinary journey that merges the tangy essence of ceviche with the versatility of cauliflower, resulting in a delightful symphony of flavors and textures.
Here are our top 4 tried and tested recipes!
EASY CAULIFLOWER CEVICHE
Ceviche can be made with vegetables for a vegan variation. In this Mexican recipe cauliflower, carrots, and tomatoes are used. Serve on tostadas or with crackers. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Lourdes Gutierrez
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam for 7 minutes. Let cool and finely chop.
- Place chopped cauliflower, carrots, tomatoes, onion, and cilantro in a bowl. Pour lime juice on top and season with salt. Cover and chill for at least 30 minutes. Serve garnished with avocado slices.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 13.4 g, Fat 3.9 g, Fiber 5.9 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 73 mg, Sugar 5.2 g
CAULIFLOWER CEVICHE
A healthy ceviche - a perfect appetizer for parties and gatherings. And guests won't even know it's vegan!
Provided by Selina P.
Categories Cauliflower
Time 45m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cauliflower in a pot with one inch of salted water, and allow to steam, approximately 5 minute Cauliflower is ready when it gently slides off a fork when stabbed.
- Allow cauliflower to cool. While cauliflower is cooling, add chopped onion to a bowl of salted water. Allow to soak 5 minutes, then drain.
- Give cauliflower a rough chop to create small pieces, about the size of a dime. It's okay if there are different sized pieces. Place in a large mixing bowl.
- Squeeze juice of 6 limes over mixture and mix well.
- Add chopped cilantro, drained onions, chopped jalapeño, salt, pepper, and cumin to bowl. Blend well.
- Allow mixture to cool in the refrigerator and allow the flavors to mingle if desired. Otherwise, ready to eat immediately!
- Ceviche can be served alongside corn tortilla chips or on a tostada.
- Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick. Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick.
CAULIFLOWER CEVICHE
My 87-year-old mom showed me how to make this delicious vegetarian recipe that tastes so much like seafood ceviche. I often serve it with crackers on the side. -Beatriz Barranco, El Paso, Texas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook, uncovered, just until crisp-tender, 5-8 minutes. Remove with a slotted spoon; drain and pat dry. Meanwhile, stir together ketchup and orange juice., In a large bowl, combine cauliflower with tomatoes and onion. Add ketchup mixture, cilantro, salt and pepper; toss to coat. Refrigerate, covered, at least 1 hour., Stir in avocado cubes. If desired, serve with lemon wedges, tortilla chip scoops and hot pepper sauce.
Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 3g protein.
CAULIFLOWER CEVICHE
This cauliflower version of the authentic Mexican ceviche is the best I've tried! It has great flavor and it's full of vegetables! I prefer to serve it over a tostada (baked or fried corn tortilla) with guacamole!
Provided by Michelle Andere
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until cooked through but firm to the bite, about 5 minutes. Drain and rinse with cold water.
- Mix cauliflower, cucumber, onion, tomato, cilantro, and serrano chile peppers together in a large bowl. Add vegetable juice, lime juice, chili powder, soy-based seasoning, and Worcestershire sauce, respectively, stirring after each addition. Season with salt.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 30.7 g, Fat 1.2 g, Fiber 7.6 g, Protein 6.2 g, SaturatedFat 0.2 g, Sodium 415.6 mg, Sugar 12.4 g
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is firm and white, with no blemishes or bruises.
- Cut the cauliflower into small florets: This will help the cauliflower to cook evenly.
- Blanch the cauliflower: This will help to remove any bitterness from the cauliflower and make it more tender.
- Use a variety of vegetables: This will add flavor and color to your ceviche.
- Use a good quality ceviche mix: This will help to give your ceviche the right flavor.
- Marinate the ceviche for at least 30 minutes: This will allow the flavors to meld together.
- Serve the ceviche chilled: This will help to keep the fish firm and prevent it from becoming overcooked.
Conclusion:
Cauliflower ceviche is a delicious and healthy way to enjoy this classic Peruvian dish. It is a great option for vegetarians and vegans, and it is also a good way to get your daily dose of vegetables. With its bright flavors and refreshing taste, cauliflower ceviche is a perfect dish for any occasion.
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