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Categories:Viewed: 47 - Published at: 4 years ago
Ingredients
- 1/2 head cauliflower, cut into florets (approx 2 cups)
- 1/2 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1/4 teaspoon cumin, seasoned to taste
- 1/3 teaspoon salt, seasoned to taste
- 1/2 jalapeno, minced
- 6 limes
- 1 (20 ounce) bag tortilla chips or (20 ounce) bag pre-made tostadas
Method
- Place cauliflower in a pot with one inch of salted water, and allow to steam, approximately 5 minute Cauliflower is ready when it gently slides off a fork when stabbed.
- Allow cauliflower to cool. While cauliflower is cooling, add chopped onion to a bowl of salted water. Allow to soak 5 minutes, then drain.
- Give cauliflower a rough chop to create small pieces, about the size of a dime. It's okay if there are different sized pieces. Place in a large mixing bowl.
- Squeeze juice of 6 limes over mixture and mix well.
- Add chopped cilantro, drained onions, chopped jalapeno, salt, pepper, and cumin to bowl. Blend well.
- Allow mixture to cool in the refrigerator and allow the flavors to mingle if desired. Otherwise, ready to eat immediately!
- Ceviche can be served alongside corn tortilla chips or on a tostada.
- Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick. Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick.
