Cauliflower Ceviche

Name: Cauliflower Ceviche
Cook time: 5 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 head cauliflower, finely chopped; 1 cucumber, seeded and chopped; ½ onion, chopped; 1 large tomato, chopped; ½ cup chopped fresh cilantro; 4 serrano chile peppers, seeded and finely chopped; 1\u2009½ 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

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!

INGRIDIENT

1 head cauliflower, finely chopped

1 cucumber, seeded and chopped

½ onion, chopped

1 large tomato, chopped

½ cup chopped fresh cilantro

4 serrano chile peppers, seeded and finely chopped

1 ½ 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

DIRECTION

Step: 1

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.

Step: 2

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.

NUTRITION FACT

Per Serving: 128 calories; protein 6.2g; carbohydrates 30.7g; fat 1.2g; sodium 415.6mg.

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