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Cauliflower Ceviche

Rated as 4.44 out of 5 Stars

"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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Ingredients

35 m servings 128 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Cook's Note:
  • You can change the firmness of the cauliflower by cooking more or less time. If you want the ceviche to be less spicy, you can use jalapeno peppers instead serranos, without the seeds, or if you want it more spicy you can keep some of the seeds. You can add or skip ingredients: add a cup of chopped cooked carrots, skip the tomato, etc.

Nutrition Facts


Per Serving: 128 calories; 1.2 g fat; 30.7 g carbohydrates; 6.2 g protein; 0 mg cholesterol; 416 mg sodium. Full nutrition

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Reviews

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As a vegan dish, really tasty! We didn't even use the vegetable juice or soy-based liquid, and it was a hit with our vegetarian-leaning brood. Thanks for sharing the recipe. Cheers!

I added avocado and a bit of sugar. Loved this!

Surprisingly very good dish! As a substitute for real ceviche- no: the cauliflower does have a completely different taste/texture that stands out (in a good way!). As a different and unique dish...

Got it at Jewel. Really good! A little spicy.

I added shredded carrots and sweet bell pepper. I also put a bit of garlic powder and half spoon of apple cider vinegar and I turned out great. Even my non-vegetarian friends liked it

I substituted the 2TB of chilli powder for 2 TB of Sriracha and used Himalyan salt from Onnit.

Soo good better the longer it sits if you can make it and refrigerate over night better!