Cauliflower ceviche served on a whole grain tortilla tostada

Cauliflower Ceviche

“If you were to hand this to me with my eyes closed, I would taste it and wonder what the crunchy texture is, but otherwise would never know this isn’t regular ceviche.” -Boyfriend/Taste Tester

Gotta say that’s a pretty accurate description of this recipe. 

This Cauliflower Ceviche has every flavor element included in traditional ceviche, but uses cauliflower as the base for some major lime absorption. 

Cauliflower has major nutritional benefits and elevates an already healthy dish. 

It offers a significant amount of dietary fiber as well as cancer-fighting antioxidants and phytonutrients.


Cauliflower ceviche served on a whole grain tortilla tostada

Ceviche is traditionally made using white fish or shrimp, but cauliflower serves as the perfect based for this plant-based version!

Nutrition facts for Cauliflower Ceviche, showing 75 cals, 4g fat, 11g carbs, and 2g protein per serving
Cauliflower ceviche features cauliflower, lime, onions, tomatoes, and avocado

Cauliflower Ceviche can be served up many different ways! 

Serve this yummy marinated salad with tortilla chips or a crunchy tostada. If you’re up for a kick of heat, top with jalapeño slices or a few sprinkles of hot sauce. 

I suggest Cholula or Tapatio, but I’ll take what I can get in Australia! Enjoy 🙂

Try out this yummy plant-based recipe and tag me in your photos on social!

Cauliflower Ceviche

Caulifower is the star of the show of this dish, but zesty lime is the unsung hero that transforms this crunchy cruciferous into a classic ceviche!
Prep Time15 mins
Cook Time0 mins
Marinating Time30 mins
Course: Appetizer, Lunch, Salad
Cuisine: Mexican, Plant Based, Vegan
Keyword: Cauliflower Ceviche, Cauliflower Recipes, Ceviche
Servings: 6 servings
Calories: 75kcal


  • 4 Cups Cauliflower Florets Broken up into tiny pieces
  • 5 Limes
  • 1 Clementine Orange
  • ½ Red Onion Sliced Thin
  • 1 Cup Tomatoes Diced
  • 1 Avocado Cubed
  • 1 Cup Cilantro Chopped
  • 4 Radishes Sliced Thin
  • Sea Salt
  • Whole Grain Tortillas

Optional Toppings

  • Hot Sauce
  • Jalapenos


  • Slice the red onion into thin slices. Squeeze the juice ½ of a lime onto the onions, sprinkle with a dash of salt, and stir to coat all onions. Cover and refridgerate, allowing the onions to soften.
  • Chop or cumble the cauliflower into tiny florets. Squeeze with the juice of the remaining limes and the clementine orange. Sprinkle with a dash of sea salt and toss the cauliflower in the lime juice. Cover and refridgerate for 15 minutes.
  • While the cauliflower marinates, chop and slice the remaining vegetables.
  • Remove the cauliflower and onions from the refridgerator and combine in a large bowl, along with the cilantro, avocado, tomatoes, and radish. Toss gently to mix everything together. Cover and refridgerate for another 15 minutes.
  • Toast the tortillas either on a non-stick skillet or in the oven. Allow them to rest, hardening into tostadas as they cool.
  • Serve Cauliflower Ceviche on top of a tostada, topped optionally with jalapeno slices or hot sauce.
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