Opal Crown: gluten free

No comments

Every year for summer, my parents love to make ceviche for family gatherings. Ceviche is one of my favorite dishes I couldn't wait to eat every year, but after becoming vegetarian 3 years ago, I never got the opportunity to eat it again. Until I went to a vegan restaurant in Mexico last year, and order it. I loved it so much, I couldn't wait to recreate it back home. When I shared this delicious dish with my family, I never actually told them it was vegan ceviche, and to my surprise, no one noticed the difference. In fact, they were all shocked to know that I used cauliflower instead of fish. If you want that "fishy" taste, adding seaweed to this recipe will do the trick. Just like that, ceviche became my staple dish for summer again. I love this version of ceviche way more than the original one. I hope you decide to give this recipe a try and love it as much as I do!

DISCLOSURE: This post may contain affiliate links, meaning I get a commission if you decided to make a purchase through my links, at no cost to YOU. Please read my disclosure for more information.

INGREDIENTS:

1 head cauliflower chopped in large pieces

2 tomatoes diced

1 cucumber diced

1/2 red onion chopped thinly

1 jalapeno or Serrano minced

1 cilantro minced

tostadas or tortilla chips

2 sliced avocados

1/2 cup of fresh lemon or lime juice

Salt and pepper to taste

2 tbsp seaweed finely chopped (optional)

INSTRUCTIONS:

1.) Bring a pot of water to a boil, add the large pieces of cauliflower, and cook until soft.

2.) Drain the water, and allow the cauliflower to cool. Then, chop the cauliflower into tiny pieces.

3.) In a large bowl, add the diced tomatoes, cucumbers, onions, jalapeno, cilantro, and cauliflower. Mix everything well to combine.

4.) Add the lemon juice, salt, pepper, and seaweed. Mix everything well and place inside the refrigerator for one hour or until ready to allow the ceviche to marinate.