Cauliflower Ceviche (Ceviche de Coliflor)

Vegan. Healthy. Delicious. Easy.

We enjoyed our first round ceviche "on the go", while hiking -- with our table being a log, our dining room the forest, and our soundtrack the beautiful sounds of nature.  

What is ceviche?

Ceviche is a popular culinary treat in Mexico and other Latin American countries.  It consists of diced fish or shrimp, which has been marinated in citrus juice, usually lime.  The lime juice cures (denatures) the seafood protein and adds flavor.  After "cooking" the fish or shrimp in lime, it's served with colorful additions, such as onions, tomatoes, cilantro, and jalapeño peppers.  When I've seen it in Mexico, it's always served on tostadas (toasted corn tortillas), and topped with avocado and some sort of hot sauce.

How do you "veganize" ceviche?

Cauliflower has taken on a new popularity, and is perfect for "veganizing" this popular recipe.  I first had ceviche de coliflor in Puerto Vallarta.  I was visiting my in-law family, and they wanted me to be part of the fun, so they made me a big bowl of this delicious treat.  We enjoyed our ceviche (theirs of shrimp, mine of cauliflower) on the beach.  It was a such a memorable experience, and I wanted to recreate it here at home in San Diego.  My husband and I enjoyed my creation next to a beautiful tree-lined arroyo (Spanish for stream) in the Santa Ysabel Preserve.  Not only is this a fun recipe to make, but it's easy and can be adjusted to suit your personal tastes.

Ingredients (screenshot for an easy shopping list):

NOTE: all quantities can be adjusted to suit your personal taste.

Main Ingredients:

• 1 head of Cauliflower 
• 1 cup Tomato (red preferred, I used yellow)
• 1 cup Cucumber
• 1/2 Onion (white preferred, I used purple)
• 2 carrots
• 10-14 sprigs Cilantro
• Juice of 8-12 key limes
• Salt and Pepper to taste

Optional Ingredients:

• ~2-4 Jalpeño Peppers
• Coriander to taste
• Chili Powder to taste

Serving Suggestion:

• Spoon onto tostadas or scoop up with tortilla chips (plain or flavored)
• Top with sliced avocado
• Season with hot sauce

Photographic Instructions

NOTE: This recipe requires that the ceviche marinate overnight, so plan ahead.

Heat a few cups of water to boiling under a steamer.

Steam the head of cauliflower for about 7 minutes, until tender.

Finely dice all ingredients (accidentally not pictured: cucumber) and add them one-by-one to a bowl. 

After everything is diced and added to the bowl, squeeze in enough lime juice, then stir so that the juice thoroughly coats everything.

Add salt & pepper bit-by-bit, mixing and tasting after each addition.  Then decide on any of the optional ingredients, taste testing after each one, until you get the flavor and consistency that you want.
IMPORTANT: Cover and store the bowl in the fridge overnight.

Ceviche is a fun, delicious and refreshing meal, enjoyed as a snack or for dinner. And it's always better when enjoyed with family, loved ones, or friends.

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