Delicious Cauliflower Ceviche
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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4 comentarios
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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