Cauliflower Ceviche recipe

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Ingredients

1 head cauliflower, finely chopped
1 cucumber, seeded and chopped
½ onion, chopped
1 large tomato, chopped
½ cup chopped fresh cilantro
4 serrano chile peppers, seeded and finely chopped
1 ½ cups spicy vegetable juice (such as V8®)
12 small Key limes, juiced
2 tablespoons chili powder, or to taste
1 tablespoon soy-based liquid seasoning (such as Maggi®)
1 teaspoon Worcestershire sauce
salt to taste

Nutrition Info

127.8 calories
carbohydrate: 30.7 g
cholesterol: : -
fat: 1.2 g
fiber: 7.6 g
protein: 6.2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 415.6 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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!

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