Vegan ceviche, a Latin-American specialty, is a perfect and refreshing first course or appetizer, especially when it’s made all-vegetable.Traditionally, it’s made with seafood and vegetables, but taking the fish out of the equation, it’s still really good, with its salty and citrusy flavors. It’s a great appetizer for most any kind of Southwestern- or Mexican-style meal.
Mexican Independence Day is September 16, and just in time, Vegan Mexican Food, a resource of the nonprofit Food Empowerment Project, has been updated and expanded. Thanks to these organization for this tasty contribution, as well as the photo.
- 1 cauliflower, small-medium head
- 2 cups tomatoes, small dice
- 1 cup red onion, small dice
- 1 cup cilantro, chopped
- 1 cup cucumber, small dice
- ½ cup fresh lime juice
- 1 serrano chile pepper (if you like it spicy you can add more)
- 1 teaspoon salt
- 1 teaspoon fresh black pepper
- 1 tablespoon ketchup
- Tostadas (corn tortillas that have been crisped up on a dry skillet), optional
- 2 avocados, pits removed, sliced
In a large bowl, shred cauliflower with large-hole side of a grater.
Add tomatoes, onion, cilantro, cucumber, salt, pepper, chile serrano, ketchup and lime juice. Mix all ingredients together and taste for flavor.
Let the mixture sit in the fridge for about 30 minutes.
Serve on tostadas or not, and either way, top with slices of avocado.
- Here are more super savory salads.
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