Cauliflower Ceviche
I love cauliflower. There are so many great recipes you can cook up with it! This one that I really enjoy, particularly in the summer and spring when you can definitely feel the sun.
This is a cauliflower ceviche recipe adapted from Luz's Decolonial Cooking Club. I've made this several times for my family and we even made this for our communal dinner during a delegation to Chiapas and everyone loved it. It's tasty and refreshing without any fish! Even my partner who dislikes fish liked it.
Cauliflower Ceviche
- 1 head of cauliflower
- juice of 3-4 limes
- 2 large tomatoes chopped
- 1/2 an onion chopped (use less or more depending on your preference for onion, using a red one adds beautiful color).
- Cilantro (about 2-3 handfuls chopped)
- 1/4 cup of ketchup
- 1-2cucumber diced (If using small pickling cucumbers use 2)
- 1-2 carrots (diced)
- 1 avocado chopped
- salt to taste
- optional: 1/2 chopped jicama
- optional: A couple of dashes of favorite hot sauce or diced jalapeño/chile serrano
How to: Steam cauliflower steam and cut it into little pieces (I usually cook it and the put it in ice water so that it cools and stops cooking). Once cool and add juice of limes, then add chopped tomato, onion, cucumber, avocado and jicama if you'd like. Also add cilantro and chile. Also add about 1/4 cup of ketchup or as much as you'd like and season with salt. Try to use ketchup that doesn't contain corn syrup (check labels, but if that is all you have access to, be mindful of how much you put in. You can also forgo the ketchup for a much healthier dish, but I feel it reminds me more of ceviche this way). Best when eaten cold. You can eat it by itself, with a tostada, chips, or with pieces of lettuce as wraps.
Enjoy!
*This recipe is easy to adjust, if you don't like a certain ingredient add less of it or don't add it at all. Also, you can add seaweed/kelp for a fishy taste if you'd like. Veggies are approximate depending on size.
-Chichiliztli