Cauliflower ceviche
Creamy avocado and vegan mayonnaise top this cauliflower ceviche, perfect for serving on crispy tostadas. Packed with zesty citrus, fresh cilantro, and a touch of heat from serrano chile, this plant-based dish swaps fish products for wholesome, sustainable, and compassionate ingredients.
Ingredients
- 1.0 head cauliflower, shredded using a grater or food processor
- 2 tomatoes, chopped
- .5 cups carrots, grated
- .5 cups red onion, chopped
- .5 cups cilantro, chopped
- 2 juice of lemons
- 1.0 nori seaweed sheet, blended or crushed into a fine powder
- 1.0 serrano chile, finely chopped
- Olive oil, to taste
- Salt and pepper, to taste
- Tostadas or crostinis
- 1.0 Avocado, sliced
- Vegan mayonnaise
Preparation
- Combine: In a bowl, mix all the ingredients.
- Assemble: Serve on tostadas with avocado and vegan mayonnaise.
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