This easy-to-make cauliflower ceviche is a great topping to your crispy tostada shells this summer! Keep it simple with just a little avocado and a squeeze of lime, or pile it up with refried beans and vegan sour cream!
Course Main Course
Cuisine Mexican
Servings 10- 12 tostadas
Author Tiffani
Ingredients
4cupscauliflower florets about half a large head cauliflower, measurement was taken after florets were steamed and chopped
1cuptomatodiced
1cupcucumberpeeled, deseeded, and diced
1/2cupred oniondiced
1/2cupjicamapeeled and diced
1/2cupcilantro leaveschopped, plus more for topping
1serrano chiliseeds removed, minced
5Tbsplime juice
1tspsea salt
1/2tspblack pepper
1/8-1/4tspcayenneto taste
10-12tostada shellsor tortillas if making your own (corn, cactus, or even flour works for our non-gf crowd)
~3avocadossliced, for topping
shredded cabbagefor topping (optional)
10-12lime wedgesfor topping (optional)
refried beansfor topping (optional)
vegan sour creamfor topping (optional, but YUM!). Ensure soy or nut-free if needed.
hot sauceI used red and green (optional)
Instructions
Steam cauliflower florets for five minutes. Transfer cauliflower immediately to an ice bath.
Once cool, drain cauliflower and then transfer to a cutting board to chop. You want the cauliflower diced small like "riced" largely.
Measure 4 cups of the diced cauliflower and place into a large bowl. Add the next 10 ingredients to the same bowl and stir to combine. Taste and adjust seasonings if desired. Place bowl in the refrigerator and marinate for 2 hours.
If making beans or frying your own tostada shells you can do this now. To make your own shells, cut a couple of slits in each tortilla, and fry each side in a skillet with enough hot oil to cover the bottom of the skillet. Once crispy remove with tongs and lay on a towel to absorb oil. Sprinkle with salt.
To prepare tostadas, top shells (spread with beans, if desired) with ceviche, cabbage, avocado slices, and any other of your favorite tostada ingredients. Squeeze with lime and enjoy!
Notes
Toss leftovers with diced avocado and eat with tortilla chips! Yum!