Best 6 Easy Cauliflower Ceviche Recipes

CAULIFLOWER CEVICHE

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.

EASY CAULIFLOWER CEVICHE

Steps:

• In a pot over high heat, boil water. Add cauliflower florets and cook for 5 minutes.
• Drain florets in a colander. Add florets to a bowl of iced water to stop the cooking process. Drain again.
• Chop florets into smaller pieces and all the vegetables.
• Add all to a bowl and mix well. Add lime juice and salt and pepper to taste. Mix all together well. Marinate for 25 minutes in the refrigerator and serve with tortilla chips. Enjoy!

CAULIFLOWER CEVICHE

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

Steps:

• Grate the cauliflower against the large holes of a grater, rotating to grate all the florets and stopping at the core. Alternatively, cut off the florets then mince with a knife or pulse in a food processor until it resembles a riced texture.
• Transfer the cauliflower to a large bowl and add the serrano chile, lemon juice, olive oil, nori, wakame, liquid aminos and hot sauce. Season with salt and pepper and mix well. Season again to taste; it should be slightly salty. Cover and refrigerate for at least 30 minutes or up to 1 day.
• When ready to serve, add the avocados, tomato, cucumber and cilantro, and mix well. Taste for salt and adjust as needed. Serve over tostadas or with tortilla chips, with lemon wedges, salt and hot sauce.

EASY CAULIFLOWER CEVICHE

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.

CEVICHE

Steps:

• Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
• Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.