This Mexican vegetable ceviche with cauliflower, carrots, mushrooms, and tomatoes is usually served on tostadas and is a great raw vegan meal. The vegetables marinate for about 1 hour in a lime dressing. [Recipe originally submitted to Allrecipes.com.mx]

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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cauliflower, carrots, tomatoes, mushrooms, onion, and cilantro in a glass bowl. Season with salt and add lime juice. Mix carefully, cover, and chill ceviche for 1 hour.

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  • Serve ceviche on tostadas and garnish with avocado slices.

Nutrition Facts

117 calories; protein 2.5g; carbohydrates 14.3g; fat 6.5g; sodium 74.4mg. 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 on the same night except the other called for steaming the cauliflower. I actually preferred the one with the steamed cauliflower better but hubs preferred this one so there you have it. We both agreed we would have liked a little bit of heat so next time I'll add a diced jalapeno. Read More
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