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]

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

89 calories; protein 3.3g 7% DV; carbohydrates 13.4g 4% DV; fat 3.9g 6% DV; cholesterol 0mg; sodium 73mg 3% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/15/2018
Made as written and this turned out pretty good. I made another similar recipe to this one at the same time only the other kept the cauliflower raw. I liked this one better. I thought the steamed cauliflower absorbed the flavor better. I personally thought it could have used some heat though so next time I'll add a diced jalapeno. Read More
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