Landlocked Ceviche
Finely chopped cauliflower takes the place of fish in this zesty vegan ceviche. Tangy red onions, Southwestern spices, and creamy avocado add bold flavor and texture to this dish, which will instantly transport you to the coast. Enjoy with tortilla chips or spoon into whole wheat pita bread pockets for the perfect grab-and-go lunch!
There’s no seafood in this dish, but we don’t think you will miss it—and the fish won’t be mad either. Instead we use cauliflower. The lime juice breaks down its fibers, resulting in a salad or dip so tasty that you won’t want to share. Serve with baked tortilla chips or spoon into whole wheat pitas for a grab-and-go meal. Just cancel the party now and keep it to yourself!
Ceviche dip recipe adapted from Thug Kitchen: Party Grub
INGREDIENTS
- 1 small head of cauliflower, finely chopped (about 2½ cups)
- 2 cups tomatoes, diced (about 4 medium)
- ½ cup chopped red onion
- 1 jalapeno, diced
- ¼ teaspoon salt
- ½ cup lime juice
- ¼ cup chopped cilantro
- 1 avocado, diced
- Freshly ground black pepper, to taste
INSTRUCTIONS
- Mix together the cauliflower, tomatoes, red onion, jalapeño, salt, and lime juice in a medium bowl. Add the cilantro and let the mixture sit in the fridge for at least 1 hour.
- Add the avocado and black pepper to taste. Serve immediately.
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