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Cauliflower Ceviche

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  • Prep 15 min
  • Total 2 hr 15 min
  • Ingredients 8
  • Servings 8
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Cauliflower, with its distinctive flavor, is one of those vegetables that not everyone likes. I'm not one of those people; I love cauliflower. One of the things I like the most is that it's very versatile and can be used in soups, stews, salads or breaded. One of my favorite recipes is Ceviche de Coliflor (cauliflower ceviche). It is a refreshing salad made with coliflor, onions, Serrano peppers, jitomate and lemon juice, that can be served with Mexican tostadas for a light lunch, or with chips and crackers for an appetizer. Enjoy, it's guilt-free!
by Leslie Limon
Updated Sep 24, 2015
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Ingredients

  • 6 cups of water
  • 6 cups fresh cauliflower, chopped in small chunks
  • Salt and pepper to taste
  • 3 Roma tomatoes, finely chopped
  • 1/2 medium onion (white or red), finely chopped
  • 2 Serrano peppers, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 3/4 cup lime juice

Directions

  •  
    1
    In a large pot, boil 6 cups of water on high heat. Add cauliflower and a teaspoon of salt. Cook for 5 minutes or until the cauliflower stems look transparent. With a strainer, drain the cauliflower and rinse with cold water to stop cauliflower from continuing to cook.
  •  
    2
    In a large bowl, combine cauliflower, tomatoes, onion, peppers, cilantro and lime juice. Season with salt and ground black pepper to taste.
  •  
    3
    Refrigerate the Cauliflower Ceviche for at least two hours, so that all the flavors can mix.

Expert Tips

  • tip 1
    Serve with tostadas, crackers and sliced avocado.
  • tip 2
    The thinner you cut the cauliflower, the less time it will take to absorb the lime juice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Cauliflower, with its distinctive flavor, is one of those vegetables that not everyone likes. I'm not one of those people; I love cauliflower. One of the things I like the most is that it's very versatile and can be used in soups, stews, salads or breaded. One of my favorite recipes is Ceviche de Coliflor (cauliflower ceviche). It is a refreshing salad made with coliflor, onions, Serrano peppers, jitomate and lemon juice, that can be served with Mexican tostadas for a light lunch, or with chips and crackers for an appetizer. Enjoy, it's guilt-free!
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