Cauliflower Ceviche Recipe

Time45m

Serves4

cauliflower, tomatoes, onion, serrano chilies, cucumber, avocado lime cilantro puree, corn chips.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower and cut it into small florets. Blanch the cauliflower in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
2
Chop the Vegetables
Dice the tomatoes, onion, serrano chilies, and cucumber into small pieces and place them in a mixing bowl.
3
Make the Avocado Lime Cilantro Puree
In a blender, combine the avocado, lime juice, and cilantro. Blend until smooth. If needed, add a little water to achieve the desired consistency.
4
Combine All Ingredients
Add the blanched cauliflower to the mixing bowl with the diced vegetables. Pour the avocado lime cilantro puree over the mixture and gently toss to combine.
5
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with corn chips on the side.