Skip to main content

Vegetarian Ceviche

This unique take on ceviche is full of fresh veggies.
Bowl of colorful diced vegetables with dressing.
Prep time: 30 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

1 medium cucumber, peeled and chopped
3 to 4 green onions, finely chopped, or ½ cup finely chopped red onion
1 jalapeño pepper, finely chopped or ¼ cup red salsa
2 lemons or limes, squeezed for juice (about ⅓ cup)
1 small (or ½ medium) head of cauliflower, cut or broken into large florets
3 medium tomatoes, chopped
1 to 2 teaspoons garlic powder or 6 cloves garlic, minced
1 cup chopped cilantro
¾ teaspoon salt
1 avocado, chopped (optional)  

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits and vegetables under running water before preparing.
  3. In a large bowl, stir together the cucumber, onion, jalapeño and lemon or lime juice. Set aside for 5 minutes.
  4. Bring 6 cups of water to a boil in a medium saucepan. Place the cauliflower in the boiling water for 2 minutes to make it a little tender. To do this in the microwave, put the cauliflower and 1 Tablespoon water in a microwave-safe dish with a cover and cook on HIGH for about 2 minutes. 
  5. Drain and rinse the cauliflower in ice-cold water. Chop into small pieces and add to the bowl of other vegetables.
  6. Add the rest of the ingredients, except the avocado. Stir to mix well.
  7. Add the avocado just before serving, if desired.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Try basil or dill (dry or fresh) instead of cilantro. Use ¼ to ⅓ cup of dried herbs because they are more concentrated in flavor.
  • Add more color with yellow or purple cauliflower.
  • Serve with tostadas, tortilla chips or crackers.

Thanks to Victor Villegas and the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

This Vegetarian Ceviche recipe is amazing! At first I thought I would add it to a wrap to give my lunch a boost of flavor and fresh veggies, but I ended up eating a bowl of it as is because it was so delicious! I did add avocado just before serving. Yum! There's leftovers, so I may try the wrap idea later for an easy, healthy dinner. 

Vegetarian Ceviche

 

This is delicious! Everyone who tasted it was impressed with the fresh flavors and how the cauliflower fit in for fish. If there are leftovers, they hold up well and make a nice addition to any salad.

I made this recipe for a Food Hero Tasting that I did at Food for Lane County's Mobile Food Pantry event and it was a hit! This site serves a large Latino population and they were thrilled about this recipe. Some people were skeptical about the cauliflower flavor, but were surprised that it was a great addition and fish/shrimp replacement. I can't wait to make this for other tasting events! :)

Absolutely love this recipe, so refreshing and delicious!

You might also like...

Recipes A to Z (without photos)

Chicken and Black Bean Salsa Burritos
Bean and chicken mix wrapped in flour tortillas and tin foil shown on plates.

Chicken and Black Bean Salsa Burritos

Tortillas are rolled around a flavorful filling of beans, spices and chicken. Kids and adults will love them for a quick and tasty breakfast, lunch or dinner!
Prepare:
20 minutes
Cook:
30 minutes
Makes:
4 Burritos
Honey Mustard Dressing
Bottle of dressing displayed with a salad.

Honey Mustard Dressing

Homemade yogurt-based honey mustard dressing- sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Sautéed Leeks and Apples
 Bowl of tender leeks and red apples.

Sautéed Leeks and Apples

A sweet and savory side dish perfect for fall.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Cups
Baked Zucchini Sticks
Breaded and baked zucchini slices are shown on a serving platter with a side of marinara sauce.

Baked Zucchini Sticks

Everyone will love these baked zucchini sticks. Enjoy as an appetizer or side with your favorite sauce.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 cups
Spinach and Chicken Italian
Baking dish with chicken, spinach, sauce and cheese.

Spinach and Chicken Italian

Tender chicken breast topped with spinach, tomato sauce, and creamy cheese, then baked for a delicious and satisfying meal.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
7 cups
Banana Boats
Grilled bananas topped with pineapple and shredded coconut shown on a serving platter.

Banana Boats

Try this tasty and healthy campfire treat. A fun recipe for kids to help make!
Prepare:
5 minutes
Cook:
5 minutes
Makes:
1 banana
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.