Cauliflower ceviche is a refreshing, light, and plant-based dish packed with traditional Mexican flavors. It’s one of my favorite go-to recipes during warmer months or when I want something satisfying but not too heavy. It’s zesty, fresh, and packed with veggies—and it’s naturally vegan and gluten-free.
As a Mexican dietitian, I recommend people try this cauliflower ceviche as a way to increase veggies in an easy and enjoyable way. I grew up enjoying regular and veggie ceviche at family gatherings and beach trips. Lots of people in Mexico make ceviche with cauliflower, so I guess you can say it’s authentic and traditional. I especially love serving it with avocado and tostadas or crispy tortilla chips. It’s easy to prep ahead and perfect for sharing!
Why You’ll Love This Recipe
- Refreshing and zesty with classic ceviche flavors
- Packed with veggies and heart-healthy fats
- Naturally vegan, gluten-free, and budget-friendly
- Great for meal prep, parties, or quick lunches
- A creative way to enjoy cauliflower!
Ingredients
For the Cauliflower Ceviche:
- Cauliflower: You can also use hearts of palm, oyster mushrooms, chickpeas, and even soya (TVP) for extra protein! Try my other vegan ceviche recipe for a heartier, more protein-packed dish.
- Roma or Cherry tomatoes: The classic way to go is Roma tomatoes, but try cherry tomatoes for an extra hint of sweetness.
- Jalapeño or Serrano peppers: Jalapenos tend to be milder than Serranos, so choose based on your spice tolerance. If you cannot handle any spice, choose Anaheim or bell peppers as substitutes.
- Red onion: I love the color it adds to this cauliflower ceviche, but feel free to use your preferred choice of onion!
- Cilantro: If you do not like cilantro, feel free to use parsley.
- Lime juice: Fresh is always best, but use what you have on hand.
For Serving:
- Avocados: Add right before serving. Try to choose avocados that are not too ripe to keep their structure.
- Tortilla chips or tostadas: Make your own tostadas at home using the oven!
How to Make Cauliflower Ceviche
- Blanch the Cauliflower: Bring salted water to a boil in a medium pot. Prepare an ice bath in a separate bowl. Add the cauliflower to the boiling water and cook for 5 minutes.
- Cool Down: Immediately transfer the cauliflower to the ice bath for 5–7 minutes to stop the cooking and preserve the texture.
- Chop the Cauliflower: Drain and chop the cooled cauliflower into small pieces to resemble the texture of ceviche.
- Mix the Ceviche: In a large bowl, combine the chopped cauliflower with the tomatoes, jalapeño or serrano, red onion, cilantro, and lime juice.
- Marinate: Season with salt to taste and refrigerate for at least 2 hours to let the flavors marinate.
- Add Avocado: Just before serving, gently fold in diced avocado. Be careful not to mash it!
- Serve: Enjoy with tortilla chips or over crispy tostadas. Top with extra avocado, if desired.
Nutrition Spotlight
This cauliflower ceviche is a nutritious and hydrating dish, packed with fiber, antioxidants, and heart-healthy fats from the avocado. Cauliflower is rich in vitamin C and phytonutrients, while lime juice provides a refreshing flavor without adding excess sodium.
Nutrition Tip: This recipe is great for anyone looking to increase their veggie intake in a delicious and satisfying way, including those watching their blood sugar and cholesterol levels!
Frequently Asked Questions
- Can I use frozen cauliflower?
Fresh is best for this recipe, but if using frozen, thaw and pat dry before chopping. Avoid overcooking to maintain a firm texture. - How long does cauliflower ceviche last?
Store in an airtight container in the fridge for up to 3 days. Add avocado just before serving to keep it fresh. - What else can I serve with it?
Try pairing with a side of beans, chickpeas, grilled corn, or a crisp green salad for a complete meal.
This cauliflower ceviche recipe is a perfect example of how you can enjoy traditional Mexican flavors in a fresh, plant-based way. Whether you’re hosting a gathering, meal prepping for the week, or simply craving something light and flavorful—this dish delivers.
More Plant-Based Mexican Recipes
Print
Cauliflower Ceviche
- Total Time: 20 minutes
- Yield: 10–12 1x
Description
Cauliflower ceviche is a refreshing, light, and plant-based dish packed with traditional Mexican flavors.
Ingredients
Ingredients
- 4 cups cauliflower florets or one head of Cauliflower
- 1 cup cherry or Roma tomatoes, diced or sliced in half
- 2 Jalapeño or Serrano pepper, diced
- ½ red onion, diced
- ½ cup cilantro, chopped
- ⅓ cup lime juice, freshly juiced
- Salt to taste
When serving:
- 2 avocados, diced
- Tortilla chips, for serving
Instructions
Instructions
- Blanch cauliflower by bringing salted water to a boil in a pot. Set up an ice bath in a large bowl and set aside.
- Add cauliflower to the boiling water and cook for 5 minutes.
- Drain the cauliflower and put it into the bowl with ice water for 5-7 minutes.
- Chop cauliflower into small pieces.
- In a large bowl, add the cauliflower, tomato, onion, peppers, cilantro, and lime juice and mix well.
- Season with salt to taste, and let marinate for 2 hours.
- When ready to serve, slowly mix in the diced avocado. Be careful not to mash the avocado. Top it off with even more avocado.
- Serve with tostadas or tortilla chips and enjoy!
- Prep Time: 15
- Cook Time: 5
- Category: salads
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: ¾ cup
