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Cauliflower Ceviche

August 2, 2016
Photo Credit: Tracey Kusiewicz / Foodie Photography

This recipe is from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing ($18; Arsenal Pulp Press, 2015) by Luz Calvo and Catriona Rueda Esquibel. 

Cauliflower Ceviche




00 min


00 min


1 large head cauliflower

1 bunch cilantro

1 small white onion, coarsely chopped

1–3 fresh jalapeño chilies, to taste

2 garlic cloves, peeled

3 tomatoes, diced

1/3 cup lime juice

3/4 teaspoon sea salt

⅛ teaspoon white pepper

12–14 healthy tostada shells, a large bag of tortilla chips, or 12–14 butter lettuce leaves

2 avocados, peeled, seeded, and cubed


Working in batches, use a food processor to mince cauliflower, cilantro, onion, chiles, and garlic. Don’t try to process too much in one batch. Process until vegetables are pea-sized, or use a sharp knife to mince.

Transfer to a salad bowl and toss with tomatoes, lime juice, salt, and pepper.

Cover and refrigerate for 1 hour before serving. Serve on tostada shells, with tortilla chips or in lettuce cups. Top with cubes of avocado.

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