Cauliflower Ceviche

3
Servings
30m
Prep Time
4m
Cook Time
34m
Ready In


"I love seafood ceviche and this recipe caught my eye - keep it simple and vegetarian. The recipe was originally in "allrecipes by Andere" I have made several changes in this posted version. I like to let make it in the morning and let it sit in the fridge all day to let the flavours meld. This recipe is lovely for a picnic, with burgers or as a side dish for any occasion"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (987.5 g)
  • Calories 372.7
  • Total Fat - 1.8 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 933.5 mg
  • Total Carbohydrate - 99.8 g
  • Dietary Fiber - 14.5 g
  • Sugars - 19.1 g
  • Protein - 11.7 g
  • Calcium - 189.3 mg
  • Iron - 3.9 mg
  • Vitamin C - 430.3 mg
  • Thiamin - 0.4 mg

Step 1

Have the water in the bottom of a steamer boiling, place in the cauliflower florets. They should be about 1 1/2 inch florets. cook for 4 minutes, drain and place in cold water, drain really well

Step 2

Using a mini chopper (or by hand) chop to about 1/2 inch size the cauliflower, cucumber and tomato

Step 3

Again using a mini chopper finely chop the cilantro, onion and jalapenos

Step 4

In a large bowl mix all the ingredients together, stir well place covered in the fridge and let it rest for a few hours.

Step 5

Serve in small bowls - you may add a base of chopped lettuce

Tips & Variations


No special items needed.

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