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Ceviche can be made with vegetables for a vegan variation. In this Mexican recipe cauliflower, carrots, and tomatoes are used. Serve on tostadas or with crackers. [Recipe originally submitted to @site_name.com.mx]
Ingredients
- 1 large head cauliflower
- 4 small carrots, peeled and finely chopped
- 3 large plum tomatoes, seeded and chopped
- 1 small white onion, finely chopped
- 8 sprigs cilantro, chopped
- 1 ½ limes, juiced
- salt to taste
- 1 avocado – peeled, pitted, and sliced
Directions
Step 1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam for 7 minutes. Let cool and finely chop.
Step 2
Place chopped cauliflower, carrots, tomatoes, onion, and cilantro in a bowl. Pour lime juice on top and season with salt. Cover and chill for at least 30 minutes. Serve garnished with avocado slices.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 89 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium73mg | 3% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber6g | 21% |
| Total Sugars5g | |
| Protein3g | |
| Vitamin C61mg | 306% |
| Calcium45mg | 3% |
| Iron1mg | 5% |
| Potassium623mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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