Ceviche is so bright and refreshing! In the summer, I think I could eat this as a light meal nearly every day. In fact, I did so the past 3 days. My first time having ceviche was in culinary school and I was instantly impressed with how delicious it was and honestly suprised at how much I liked it. This was several years ago, and I knew at some point I would need to recreate a vegan version. I was so happy to discover that cauliflower stands in as a perfect substitute for whitefish and that this is just as delicious as any traditional ceviche I’ve had. Even better, I think.
- 1 Medium Onion, Finely Diced (white or red)
- 1-2 Tsp Garlic, Minced
- 2 Roma Tomatoes, Diced
- 1 Red or Yellow Bell Pepper, Diced (optional)
- 2-3 Serrano Peppers, Finely Diced
- Fresh Limes, Juiced (I usually use 1-2 limes, but add to taste)
- 1 Small Head Cauliflower, Chopped (1/4 in. pieces )(think pea-sized)
- 1/2-3/4 C Cilantro, Chopped
- 1 T Olive Oil
- Salt to taste (I usually add about 1/2-3/4 tsp)
- Drizzle of Agave (or 2 tsp sugar)
- 2 Avocados, Diced
- Bring a large pot of water to a boil. Add cauliflower, and let simmer about 3-4 minutes, until slightly tender. (be careful not to cook until mushy) Drain cauliflower.
- Add onion, serranos, bell pepper (if using), tomatoes, and cauliflower to a large bowl. Add salt, juice of 1 lime, olive oil, agave, and stir gently to combine. Stir in cilantro. Taste at this point for more salt or lime juice (I love lime, so I usually end up adding extra)
- Refrigerate for at least 1 hour, but 3-4 is best. Right before serving, stir in avocado.
- Serve on tostadas or alongside tortilla chips.