Cauliflower Ceviche

Looking for a way to use that abundance of produce your garden had offered you this late summer? This no-cook and easily adjustable vegetable ceviche is the perfect fit for the hot summertime meal you are looking for.



All ingredient amounts are subject to your taste and availability, however, I find it best to keep cauliflower as two-thirds of the dish with small handfuls of the other flavors adding up to the remaining one-third.

  • 2 cups of cauliflower, cut in to roughly 1/2-3/4" pieces
  • cherry tomatoes, cut into 4ths
  • avocado, large dice
  • celery, sliced into 1/4" slices
  • red bell pepper, large dice
  • 1 jalapeno seeded and diced
  • shallot, small dice
  • 1/8 cup of Italian parsley or cilantro, leaves only & torn
  • pinch (or to taste) sea salt
  • juice of one lime



Add all ingredients to a large bowl and gently toss. Make sure all ingredients are well coated. Chill for one hour and serve. This will keep for only one day in the refrigerator.

Optional add-ins or substitutions:

  • roasted corn
  • edamame
  • lima beans
  • red onion
  • scallions
  • poblano pepper
  • cucumber


Adapted from Thug Kitchen

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