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| Cauliflower Ceviche |
"This cauliflower version of the authentic Mexican ceviche is the best I've tried! It has great flavor and it's full of vegetables! I prefer to serve it over a tostada (baked or fried corn tortilla) with guacamole!"
Ingredients :
- 1 head cauliflower, finely chopped
- 1 cucumber, seeded and chopped
- 1/2 onion, chopped
- 1 large tomato, chopped
- 1/2 cup chopped fresh cilantro
- 4 serrano chile peppers, seeded and finely chopped
- 1 1/2 cups spicy vegetable juice (such as V8®)
- 12 small Key limes, juiced
- 2 tablespoons chili powder, or to taste
- 1 tablespoon soy-based liquid seasoning (such as Maggi®)
- 1 teaspoon Worcestershire sauce
- salt to taste
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 35M |
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- Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until cooked through but firm to the bite, about 5 minutes. Drain and rinse with cold water.
- Mix cauliflower, cucumber, onion, tomato, cilantro, and serrano chile peppers together in a large bowl. Add vegetable juice, lime juice, chili powder, soy-based seasoning, and Worcestershire sauce, respectively, stirring after each addition. Season with salt.
Notes :
- You can change the firmness of the cauliflower by cooking more or less time. If you want the ceviche to be less spicy, you can use jalapeno peppers instead serranos, without the seeds, or if you want it more spicy you can keep some of the seeds. You can add or skip ingredients: add a cup of chopped cooked carrots, skip the tomato, etc.
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