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!

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 128 Calories

Ingredients

• salt to taste
• ½ onion, chopped
• 1 teaspoon Worcestershire sauce
• 1 large tomato, chopped
• ½ cup chopped fresh cilantro
• 1 head cauliflower, finely chopped
• 1 cucumber, seeded and chopped
• 2 tablespoons chili powder, or to taste
• 1 tablespoon soy-based liquid seasoning (such as Maggi®)
• 4 serrano chile peppers, seeded and finely chopped
• 1 ½ cups spicy vegetable juice (such as V8®)
• 12 small Key limes, juiced

Recipe Instructions

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.