Elevate your culinary experience with a twist on the classic ceviche – Cauliflower Ceviche! This plant-based version offers a burst of zesty flavors and delightful textures that dance on your taste buds. A medley of cauliflower, crisp veggies, and a tangy citrus marinade creates a refreshing dish that's perfect for warm days or anytime you're craving something light and vibrant.
Experience the joy of Cauliflower Ceviche, a delightful fusion of textures and flavors that captivate the senses. With its vibrant appearance and zesty profile, it's an ideal dish to share at gatherings or to savor on your own. Allow the marinating magic to work its wonders as the ingredients come together, creating a refreshing symphony of tastes that will leave you craving more.
- Small head cauliflower, small diced
- Juice from 3 limes
- Juice from 1 lemon
- Fresno chiles, finely diced
- Serrano chiles, finely diced (remove seeds and vein for milder spice)
- Cucumber, small diced
- Tomatoes, small diced
- Red onion, finely diced
- Cilantro, chopped
- Black pepper
- Furikake (optional)
- Boil 6 cups of water in a medium pot. Add salt and diced cauliflower. Cook for 2 minutes, then immediately transfer cauliflower to an ice bath to halt cooking. Drain and set aside.
- In a large bowl, whisk citrus juice and mayonnaise until well combined.
- Add chiles, cucumbers, tomatoes, red onion, cilantro, salt, pepper, and optional furikake to the bowl. Mix well.
- Cover and refrigerate for a minimum of six hours, ideally overnight. This allows the flavors to meld and intensify.
- Mayonnaise: For a vegan option, use plant-based mayo or avocado.
- Furikake: If unavailable, substitute with sesame seeds or leave it out – the ceviche is delicious without it.
- Avocado Addition: Dice fresh avocado and gently fold it into the ceviche before serving, adding creaminess and an extra layer of flavor.
- Mango Twist: For a fruity twist, add diced mango to the mix. The sweet and tangy combination complements the citrusy marinade beautifully.
- Medium pot
- Large mixing bowl
Cauliflower Ceviche is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Keep in mind that the texture of the cauliflower may change slightly upon storage, so aim to enjoy it soon after preparation.
Enhance Flavor with Patience
Marinating the ceviche for an extended time not only enhances the taste but also softens the cauliflower's texture, creating a more enjoyable bite. So, while it might be tempting to dig in right away, exercising a little patience will yield a remarkably tastier result. Your palate will thank you!
Absolutely! In fact, marinating the Cauliflower Ceviche overnight is recommended for the best flavor. The extended marination time allows the ingredients to infuse and create a harmonious blend of tastes. Just remember to cover and refrigerate the ceviche while it's marinating.
The spiciness level of the Cauliflower Ceviche can be tailored to your preference. Removing the seeds and veins from the Serrano chiles reduces the heat. If you're looking for a milder version, consider omitting the Serrano chiles or using fewer of them. It's all about finding the perfect balance for your taste buds.
To make this Cauliflower Ceviche vegan, simply opt for a plant-based mayonnaise or avocado mayo instead of traditional mayonnaise. This swap retains the creamy texture while aligning with vegan dietary choices.
Furikake is a Japanese seasoning mix typically sprinkled over rice. It adds a delightful umami flavor and visual appeal. If you don't have furikake on hand, no worries! Your Cauliflower Ceviche will still be delicious without it. You can substitute sesame seeds for a similar texture and nutty taste.
- 1 Stovetop
- 1 small head cauliflower small diced (about 4 cups)
- 1 tablespoon salt
- Juice from 3 limes
- Juice from 1 lemon
- ½ teaspoon mayonnaise
- 2 Fresno chiles finely diced
- 2 Serrano chiles finely diced (remove seeds and vein to lower spice level)
- 1 cup cucumber small diced
- 1 cup tomatoes small diced
- ½ cup red onion finely diced
- ½ cup cilantro chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons furikake optional
- In a medium size pot bring 6 cups of water to a boil. Add in the salt and diced cauliflower. Cook for 2 minutes and immediately place cauliflower into an ice bath to stop the cooking. Drain and set aside.
- In a large bowl, add the citrus juice and mayonnaise, whisk until well combined. Add the chiles, cucumbers, tomatoes, red onion, cilantro, salt, pepper and optional furikake. Mix until well combined. Cover and place in refrigerator for a minimum of six hours, but overnight is best.
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