Delicious Cauliflower Ceviche
Claudia Estrada López
This is a novel, tasty, economical, easy-to-prepare, light recipe that both children and adults will love, and it can be served as a snack or as a main dish on crema-covered tostadas or on crackers.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 cauliflower, large
  • 2 tomatoes, medium diced
  • 1 onion, finely chopped
  • 2 cloves garlic, squeezed
  • 1 serrano chile, finely chopped
  • 1/2 teaspoons oregano
  • 2 tablespoons olive oil
  • pinches salt
  • fresh cilantro, chopped (optional)
  • corn tostadas, or crackers
  • 1 teaspoon sour cream
  • 1 tablespoon wheat flour
  • 2 limes, its juice
Preparation
30 mins
20 mins
Low
  • Boil water with salt and flour; once it's boiling, add the cauliflower in florets and let it cook until it softens.
  • Meanwhile, dice the tomato into small cubes, finely chop the onion and the serrano chili.
  • Remove the cauliflower from the water and let it cool completely.
  • Finely chop the cauliflower florets, including only the soft stems if desired.
  • Place the chopped cauliflower in a baking dish, adding the tomato, onion, chili, and cilantro (if desired), mix.
  • Add the squeezed garlic, the lime juice, and olive oil, continue mixing; add oregano and salt. Adjust the seasoning.
  • If serving on tostadas, first spread cream on the tostada and serve the ceviche to taste on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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