Cauliflower Ceviche

Cauliflower Ceviche is a refreshing and vibrant dish that captures the essence of traditional ceviche with a vegetarian twist. Packed with zesty lime, fresh herbs, and colorful vegetables, it offers a delightful taste experience that's perfect for a light meal or appetizer.

Ingredients

• Cauliflower - 200 grams, finely chopped
• Lime juice - 60 ml (about 2 limes)
• Red onion - 50 grams, finely diced
• Tomato - 100 grams, diced
• Cucumber - 100 grams, diced
• Fresh cilantro - 10 grams, chopped
• Jalapeño pepper - 1 small, seeded and finely chopped
• Olive oil - 15 ml
• Salt - 1/2 teaspoon (2 grams)
• Black pepper - 1/4 teaspoon (1 gram)
• Avocado - 1 small, diced (optional)

Steps

1. Bring a pot of salted water to a boil and blanch the finely chopped cauliflower for 2-3 minutes until slightly tender but still crisp.
2. Drain the cauliflower and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
3. In a large mixing bowl, combine the lime juice, red onion, tomato, cucumber, jalapeño, olive oil, salt, and black pepper.
4. Add the blanched cauliflower and chopped cilantro to the bowl, tossing gently to combine all ingredients well.
5. Let the ceviche sit for at least 10 minutes to allow the flavors to meld, stirring occasionally.
6. Serve chilled, garnished with diced avocado if desired.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins C and K from cauliflower and vegetables.
• Low in calories and high in fiber, promoting digestive health.

Tags