Cauliflower Ceviche

By Jocelyn Ramirez

Updated July 8, 2021

  • Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Media 1 of 1
Total Time
45 minutes
Rating
4(1,068)
Comments
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On the hottest summer days, this is the dish to make because it requires zero cooking. A quick marinade of lemon juice, seaweed and fresh vegetables sets up a flavorful, no-fuss ceviche that tastes like the sea despite having no seafood in it. Store-bought minced or “riced” cauliflower won’t work for this dish. You have to start by grating or mincing a fresh whole head of cauliflower — that extra step will be more than worth the work it requires. ¡Buen provecho!

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Ingredients

Yield:4 servings

  • 1 small cauliflower (2 pounds), leaves removed

  • 1 serrano chile, seeded and minced

  • ½ cup fresh lemon juice (from 3 large lemons), plus lemon wedges for serving

  • ¼ cup extra-virgin olive oil

  • 2 teaspoons minced nori sheets, nori flakes or granulated kelp

  • 1 teaspoon wakame, minced or crushed (optional)

  • 1 teaspoon liquid aminos or soy sauce

  • 1 teaspoon hot sauce, plus more for serving

  • Coarse sea salt and black pepper

  • 2 ripe medium Hass avocados, pitted, peeled and cut into ¼-inch dice

  • 1 medium beefsteak tomato, cored and cut into ¼-inch dice

  • 1 Persian cucumber or ½ English cucumber, cut into ¼-inch dice

  • ¾ cup packed finely chopped cilantro

  • 12 corn tostadas or 7 ounces tortilla chips (about 10 cups), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

127 grams carbs; 1105 calories; 33 grams monosaturated fat; 17 grams polyunsaturated fat; 9 grams saturated fat; 63 grams fat; 20 grams fiber; 1405 milligrams sodium; 17 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grate the cauliflower against the large holes of a grater, rotating to grate all the florets and stopping at the core. Alternatively, cut off the florets then mince with a knife or pulse in a food processor until it resembles a riced texture.

  2. Step 2

    Transfer the cauliflower to a large bowl and add the serrano chile, lemon juice, olive oil, nori, wakame, liquid aminos and hot sauce. Season with salt and pepper and mix well. Season again to taste; it should be slightly salty. Cover. Refrigerate for at least 30 minutes or up to 1 day.

  3. Step 3

    When ready to serve, add the avocados, tomato, cucumber and cilantro, and mix well. Taste for salt and adjust as needed. Serve over tostadas or with tortilla chips, with lemon wedges, salt and hot sauce.

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Ratings

4 out of 5
1,068 user ratings
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Comments

Sue

We really liked the idea of this. I made the recipe exactly as written, although we ate it as tacos with avocado and tomato as toppings. When I make it again, I will omit the kelp and wakame. It's much better as a vegan riff on tacos rather than ceviche, which honestly I don't think can be improved upon. But we really enjoyed it! So healthy, and vegan, which our over-fished world needs.

nomis12

Can anyone before I try this tell me why store brought riced cauliflower won’t work?

Ann B.

I agree with Susan. I made it and while I enjoyed the mix on tostadas, it did not suggest ceviche even with the wake error and nori. A great meal, but a different title is needed.

paige

Next time I would hand chop the cauliflower and leave the prices a bit bigger. Wanted more texture. We ate it with chips as a dip.

Deborah

Meh. A friend made this and loved it, but I did not love it and won't make it again.

barbara

Used jalapeños (2) instead of Serrano pepper. We added shrimp—yum and great on tostadas.

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