Vegan and vegetarian friends, if you are a fan of ceviche- you will love this veggie version! Ceviche is the national dish of Peru, made with fresh fish. The acidity of the lime juice "cooks" the fish. This version used cauliflower instead of fin fish, shrimp, or shellfish. This recipe makes a small batch for 5-6 people. Double it, using a whole head of cauliflower for a large party. I also think it would be pretty with purple cauliflower.
Cauliflower Ceviche
1/2 head cauliflower
1/2 red onion
1/2 bunch of cilantro
12 cherry tomatoes
5 limes (DO NOT USE BOTTLED LIME JUICE)
1/4 tsp salt or more to taste
Squirt of sriracha
1. Chop cauliflower into small florets and pieces. Parboil for about 5 minutes to soften then chill in ice water. Drain after ice melts. Cut into smaller pieces if necessary.
2. Thinly slice onion into half moon paper-thin slivers.
3. Cut cherry tomatoes into quarters.
4. Mince cilantro until it fills about 1/3 cup.
5. Mix all of the above together with salt and a squirt of sriracha
6. Squeeze juice out of all the limes and pour into veggie mixture, stirring until thoroughly mixed.
7. Marinate for at least 3 hours. Do not drain.
Garnish with a wedge of lime. Serve on tortilla chips or tortilla scoops
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