Recipe by Maggie Wescott

Cauliflower Ceviche

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Cauliflower Ceviche
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 15 Minutes
Diets
- Vegetarian - Vegan - Gluten Free - Low Fat - Low Carb - No Refined Sugar - Paleo - Keto

Cauliflower Ceviche makes a great appetizer with tortilla chips or as a side dish at your next meal.

Ingredients

Ceviche

  • 3 cups diced cauliflower (about 1 small head) stems and florets

  • 2 medium tomatoes, chopped

  • 1/2 cup diced red onion

  • 1 jalapeno, seeds removed and diced

  • 3 tablespoons Tuscanini Lime Juice (or about 2 small limes)

  • 1/2 teaspoon Gefen Salt, or to taste

  • 2 avocados, diced

  • 1/2 cup chopped cilantro

For Serving

Directions

Prepare the Ceviche

1.

Combine all ingredients except avocado and cilantro in a large bowl. Mix thoroughly to coat with lime juice. Add the avocado and cilantro and toss gently, taking care not to mash the avocado.

2.

Cover and chill for at least one hour and up to 12 hours. Serve with tortilla chips as a side dish with tacos, or on top of a green salad. ENJOY!

About

This recipe originally appeared on AlternativeDish.com. Reproduced with permission.

Recipe tags

cauliflower delicious fresh gluten free healthy kosher keto make ahead refreshing Shabbos vegan
Cauliflower Ceviche

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