Cauliflower Ceviche The Best Vegan Ceviche Recipes
VEGAN CEVICHE
The secret ingredient in this vegan ceviche? Hearts of palm! It's the tangy, citrusy, super fresh, seafood-free appetizer you need in your life this summer.
Provided by Lexi
Categories Appetizer
Time 1h15m
Number Of Ingredients 12
Steps:
- Add all ingredients to a large mixing bowl and toss well to coat.
- Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
- Serve cold with tortilla chips. Enjoy!
Nutrition Facts : Calories 158 calories, Sugar 4.6 g, Sodium 579.9 mg, Fat 11.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 14.9 g, Fiber 6.2 g, Protein 3.5 g, Cholesterol 0 mg
CAULIFLOWER CEVICHE
My 87-year-old mom showed me how to make this delicious vegetarian recipe that tastes so much like seafood ceviche. I often serve it with crackers on the side. -Beatriz Barranco, El Paso, Texas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook, uncovered, just until crisp-tender, 5-8 minutes. Remove with a slotted spoon; drain and pat dry. Meanwhile, stir together ketchup and orange juice., In a large bowl, combine cauliflower with tomatoes and onion. Add ketchup mixture, cilantro, salt and pepper; toss to coat. Refrigerate, covered, at least 1 hour., Stir in avocado cubes. If desired, serve with lemon wedges, tortilla chip scoops and hot pepper sauce.
Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 3g protein.
EASY CAULIFLOWER CEVICHE
Ceviche can be made with vegetables for a vegan variation. In this Mexican recipe cauliflower, carrots, and tomatoes are used. Serve on tostadas or with crackers. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Lourdes Gutierrez
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam for 7 minutes. Let cool and finely chop.
- Place chopped cauliflower, carrots, tomatoes, onion, and cilantro in a bowl. Pour lime juice on top and season with salt. Cover and chill for at least 30 minutes. Serve garnished with avocado slices.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 13.4 g, Fat 3.9 g, Fiber 5.9 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 73 mg, Sugar 5.2 g
CAULIFLOWER CEVICHE
On the hottest summer days, this is the dish to make because it requires zero cooking. A quick marinade of lemon juice, seaweed and fresh vegetables sets up a flavorful, no-fuss ceviche that tastes like the sea despite having no seafood in it. Store-bought minced or "riced" cauliflower won't work for this dish. You have to start by grating or mincing a fresh whole head of cauliflower - that extra step will be more than worth the work it requires. ¡Buen provecho!
Provided by Jocelyn Ramirez
Categories vegetables, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Grate the cauliflower against the large holes of a grater, rotating to grate all the florets and stopping at the core. Alternatively, cut off the florets then mince with a knife or pulse in a food processor until it resembles a riced texture.
- Transfer the cauliflower to a large bowl and add the serrano chile, lemon juice, olive oil, nori, wakame, liquid aminos and hot sauce. Season with salt and pepper and mix well. Season again to taste; it should be slightly salty. Cover and refrigerate for at least 30 minutes or up to 1 day.
- When ready to serve, add the avocados, tomato, cucumber and cilantro, and mix well. Taste for salt and adjust as needed. Serve over tostadas or with tortilla chips, with lemon wedges, salt and hot sauce.
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VEGAN AVOCADO CAULIFLOWER CEVICHE
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- Prep the cauliflower by cleaning with running water and cut in small florets. Prep the rest of the ingredients by cleaning and chopping. Set all ingredients aside.
- In a big bowl add the cauliflower, the garlic, and the lemon juice. Dress with olive oil and season with the spices and the salt.
- Mix well and cover with plastic. Refrigerate for a few minutes to allow the cauliflower to simmer in the vinaigrette.
- Take the bowl out of the refrigerator and add the onion, the jalapenos, and the tomato. Mix well. Add the cilantro and finish adding the avocado cubes. Stir and serve.
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