Cauliflower Ceviche
Cauliflower Ceviche, is easy to make and will please so many tastes and depending on your vessel it can vegan, paleo, & keto. I like it served with saltines or on top of a taco salad. This recipe is best when marinated overnight
Equipment
- 1 Stovetop
Ingredients
- 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
Instructions
- 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.
Video
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