Vegan Cauliflower Ceviche
I’m not vegan at all but I am aware of people’s dietary restrictions. I’m also very aware that fresh seafood can be somewhat expensive, especially if you’re needing a lot of it for something like ceviche. You definitely need the top quality stuff for a dish like this.
So keeping that in mind, this vegan cauliflower ceviche is the way to go if you’re watching your wallet and watching what you’re eating. Cauliflower is the perfect vegetable to make this with because it’s hearty and “meaty” and has a really good texture when slightly cooked. Everything else is prepared like a traditional Peruvian ceviche, and it’s out of this world. So much so that you won’t even miss the seafood. It’s a great dish to make this weekend to help cool you down. If I came across more dishes like this, I wouldn’t mind eating vegan more often.
Vegan Cauliflower Ceviche
Equipment
- Large pot
- Blender
Ingredients
- 1 large head of cauliflower
- 1 small sweet potato peeled and thinly sliced
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 2 garlic cloves
- 1/4 cup fresh cilantro chopped (divided)
- 1 tablespoon aji pepper paste
- 1 medium onion thinly sliced (divided)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 cup yellow hominy rinsed
- 1 small habanero minced
- 1 large avocado diced
- Chips for serving
Instructions
- Bring a large pot of water to a boil with a large pinch of salt. Trim off the leaves and the very edge of the stem of the cauliflower. Place the whole head into the boiling water and cook until just fork tender, about 8 to 10 minutes. Carefully remove the cauliflower from the pot (but keep the water boiling) place into a large bowl of ice water. Drain and let cool down completely before roughly chopping the florets into small bite sized pieces of varying sizes. Place in a large bowl and set aside.
- Bring the water back to a boil and add in the sweet potato slices. Cook until fork tender, about 10 to 12 minutes. Drain and let cool.
- In a blender, combine the lime juice, lemon juice, garlic, 2 tablespoons cilantro, aji pepper paste, 2 tablespoons red onion, and salt and pepper. Add in 4 cubes of ice and blend until completely smooth. Pour into the boil with the cauliflower, through a fine mesh strainer to remove any pulp.
- Add the remaining cilantro, red onion, hominy, habanero, and avocado to the bowl as well. Stir until well combined and give it a taste. Adjust seasoning accordingly, adding more salt or pepper as needed. Cover tightly with plastic wrap and chill for at least 1 hour before serving. Serve with tostadas or tortilla chips. Enjoy!
