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Cauliflower Ceviche

Cauliflower Ceviche

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A vegan version of the traditional ceviche that does not comprise the flavours and adds extra freshness. This recipe is ideal as a salad for both vegans and non-vegans.
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Servings6 people


  • 2 tomatoes diced
  • ¼ whole cauliflower
  • 1 Lebanese cucumber deseeded and diced
  • ½ medium red onion finely diced
  • ½ bunch of coriander finely chopped
  • 2 lemons juiced – can be replaced with limes
  • 1 avocado diced in thin slices
  • salt and pepper to taste
  • Tostadas to serve see notes
  • Hot salsa see notes


  • In a saucepan, bring water to boil and add the cauliflower. Cook for 2 to 3 minutes maximum. Then remove and place in a bowl with cold water until it cools down and then dice finely.
  • In a different bowl, add chopped cauliflower tomato, onion, cucumber, coriander, and lemon juice. Mix thoroughly and season with salt and pepper to taste.
  • Serve on a plate or on tostadas with a slice of avocado on top. Add a few drops of your favourite salsa on top.
    Cauliflower Ceviche


  • You can make your own tostadas by placing your tortillas in a sandwich press for about 2 minutes, or until they have become crunchy.  Alternatively, you can bake them in the oven between two trays or racks at 150ºC for about 15 minutes.  The trays and racks are important to keep them flat as they tend to fold when baking. 
  • For hot salsa, I suggest using my salsa recipe.
  • By cooking the cauliflower for a short 2-3 minutes and then cooling down immediately, it will add some crunchiness to the dish.