Ceviche can be made with vegetables for a vegan variation. In this Mexican recipe cauliflower, carrots, and tomatoes are used. Serve on tostadas or with crackers. [Recipe originally submitted to Allrecipes.com.mx]
Ingredients
- head cauliflower: 1 piece
- carrots, peeled and: 4 piece (chopped)
- plum tomatoes: 3 piece (chopped)
- white onion: 1 piece (chopped)
- sprigs cilantro: 8 piece (chopped)
- ½ limes: 1 piece (juiced)
- salt: (to taste)
- avocado: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam for 7 minutes. Let cool and finely chop.
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Place chopped cauliflower, carrots, tomatoes, onion, and cilantro in a bowl. Pour lime juice on top and season with salt. Cover and chill for at least 30 minutes. Serve garnished with avocado slices.
