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Recipe of Rico Ceviche de Cauliflower

Rico Ceviche de Cauliflower

30 mins
20 mins
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It is a novel recipe, tasty, inexpensive, easy to prepare, light, which will delight both children and adults and can be served as a snack or as a main course on toast covered with cream or cookies.


5 portions
  • 1 cauliflower, big
  • 2 tomatoes, medium sized diced
  • 1 onion, finely chopped
  • 2 cloves garlic, squeezed
  • 1 serrano pepper, finely chopped
  • 1/2 teaspoons oregano
  • 2 tablespoons olive oil
  • to taste salt
  • fresh coriander, chopped (optional)
  • corn tortilla chip , or cookies
  • to taste cream
  • 1 tablespoon wheat flour
  • 2 lemon, its juice


Boil water with salt and flour; since it is boiling, add the cauliflower in bunches and let it cook until it softens.
Meanwhile, diced small tomatoes, finely chopped onion and serrano pepper.
Remove the cauliflower from the water and let it cool completely.
Finely chop cauliflower bunches, including only soft trunks if desired.
Place the chopped cauliflower in a refractory, adding the tomato, onion, chili and cilantro (if desired), mix.
Add the squeezed garlic, the juice of lemons and olive oil, continue mixing; Add oregano and salt. Rectify the seasoning.
If it is going to be served on toast, first spread cream on the toast and serve the ceviche to taste on top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Lilia Lilia
16/07/2017 00:08:31
Es increíble ¡queda deliciosa! Gracias.
02/08/2016 21:08:36
riquísimo!!! esta receta es riquísima, no se arrepentirás de hacerla  
Janette Escobedo Garza
11/01/2016 00:10:59
Gracias por probarla!!! :) 
Janette Escobedo Garza
09/01/2016 10:10:44
A través de Android Riquísimo

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