Cauliflower Ceviche

Cauliflower Ceviche 

This plant-based spin on ceviche is perfect for get-togethers and potlucks, or as a unique addition to your Taco Tuesday menus! 

Yield: About 6 cups 

For the Ceviche 

1 head cauliflower, chopped, steamed, and cooled 

2 cups Maui-style onion, diced 

1 bell pepper, diced 

2 cups chopped cilantro 

1 cup thinly sliced radish (half-moons) 

1 tomato, diced 

For the Dressing: 

1 cup lime (or lemon) juice 

1 cup tangerine (or orange) juice 

1 cup neutral oil 

2 tablespoons minced garlic 

2 teaspoons chili powder 

salt and pepper to taste 

Optional: Fresh avocado cubes (add at the end, just before serving) 

Finely diced jalapeno (add with all ingredients) 

In a large mixing bowl, add all produce, and toss to combine. 

In a separate smaller bowl mix together all of the dressing ingredients.

Pour the dressing all over the ceviche and toss to coat.

Cover and allow to marinate for at least 30 minutes before serving. 

Serve chilled or at room temperature, with tortilla chips or tostadas. Or, store, covered in the refrigerator, until ready to serve. Tastes even better the next day!