• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Appetizers and Light Bites

    Dilled Vegan Ceviche

    Published: Dec 12, 2014 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    recipe image for Pinterest

    With lots of fresh dill and grapefruit juice, this is a flavor combo you’ve got to try! This easy plant-based vegan ceviche would be a delicious and gorgeous start to any meal.

    Glass bowl of cauliflower ceviche with two tortilla chips sticking out of the top.
    Glass bowl of ceviche, tortilla chips, lime wedge, and fresh dill, all on a red plate.
    Two tortilla chips stick up from a glass bowl of cauliflower vegan ceviche.

    Secret Ingredient – Citrus Fruits

    The not so secret ingredient for this particular potluck is citrus fruits. All bloggers were encouraged to use this ingredient in their recipe in some way, although it wasn’t an absolute requirement.

    I decided I did want to incorporate citrus and, originally, thought I was going to create a salad. However, my idea of what ingredients I wanted to use kept changing, kept getting better and better, and by the end I had more of an appetizer than a salad.

    Glass bowl of ceviche on a red plate, another glass bowl of ceviche, and a bowl of tortilla chips all on a marble slab. Jalapeño slices, lime wedges, and fresh dill lie all around.

    Cauliflower Ceviche

    My plant-based version of ceviche uses lightly steamed cauliflower in place of the seafood. I love the way this dish turned out.

    In a traditional ceviche, there would be seafood, of course, but also flavors such as cilantro and lime. I decided to use grapefruit with just a hint of lime and swapped out the cilantro for dill. The idea of dill and citrus really excited me as I was browsing the produce aisle of my local grocer looking for inspiration.

    Cauliflower vegan ceviche in a bowl on a marble slab surrounded by tortilla chips and jalapeño slices.

    This recipe would work anytime of year, but would be especially lovely as an hors d’oeuvre at your holiday gathering.

    More vegan appetizer recipes

    • Vegan Buffalo Chicken Dip
    • Vegan Stuffed Mushrooms
    • Vegan Cold Crab Dip
    • Stuffed Mini Peppers
    • Creamy Cranberry Salsa Dip

    Hand dipping a tortilla chip into vegan ceviche.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Glass bowl of cauliflower ceviche with two tortilla chips sticking out of the top.

    Vegan Dilled Ceviche

    This easy plant-based vegan ceviche would be a delicious and gorgeous start to any meal.
    5 from 1 vote
    Print Rate
    Course: Appetizer, Salad
    Cuisine: dairy free, egg free, nut free, oil free, refined sugar free, soy free, vegan
    Prep Time: 35 minutes
    Cook Time: 8 minutes
    Total Time: 43 minutes
    Servings: 6
    Calories: 61kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2.5 cups cauliflower florets
    • ½ cup fresh grapefruit juice
    • 2 tbsp fresh lime juice
    • ½ cup diced seedless cucumber
    • ½ cup diced red onion
    • ½ cup chopped cherry tomatoes (any tomato variety would work, remove seeds if very liquidy)
    • 1 jalapeño (diced)
    • ¼ cup fresh chopped dill
    • ½ avocado (diced)

    Instructions

    • Steam cauliflower florets until just tender, about 7-8 minutes.
    • Combine cauliflower with grapefruit and lime juice, diced jalapeño and diced red onion in a large bowl. Set in fridge for 30 minutes to marinade, mixing once or twice to ensure all ingredients are getting covered in juices.
    • Meanwhile, prep/chop all other ingredients.
    • After cauliflower mixture has marinaded, add all remaining ingredients and mix well.
    • Use a slotted spoon to serve, but I like to keep any leftovers in the marinade to keep the flavors mingling.
    • Serve immediately or refrigerate until serving time.

    Notes

    ~This is delicious eaten as is with a spoon, but it’s also great served with tortilla chips or atop crunchy crackers.
     
     
     

    Nutrition

    Calories: 61kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 401mg | Fiber: 3g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 47mg | Calcium: 50mg | Iron: 1.4mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!


    More Appetizers and Light Bites

    • Garlic Herb Seasoned Roasted Chickpeas
    • Vegan Green Goddess Dip
    • Vegan Garlic Bread
    • Sweet Pumpkin Hummus
    1.7K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Keely @ Gormandize says

      December 27, 2014 at 12:38 am

      A nice use of the theme ingredient, these look really fresh and yummy. Thanks for bringing them to the potluck 🙂

      Reply
      • sebestyen2 says

        December 29, 2014 at 3:41 pm

        Thanks!

        Reply
    2. Lovlie says

      December 17, 2014 at 4:30 pm

      Awesome! Festive and look so tasty too!

      Reply
      • sebestyen2 says

        December 17, 2014 at 5:05 pm

        Thanks!

        Reply
    3. alline85 says

      December 15, 2014 at 1:17 pm

      Wow, your recipe sounds yummy!

      Reply
      • sebestyen2 says

        December 15, 2014 at 3:02 pm

        Thank you!

        Reply
    4. Becky says

      December 14, 2014 at 3:31 pm

      Gorgeous! I used to love ceviche before I went vegan, so this is definitely on my to make list. Happy VVP!

      Reply
      • sebestyen2 says

        December 14, 2014 at 5:00 pm

        Great! Thank you! I would love to hear what you think if you make it!

        Reply
    5. Amy @ Parsley In My Teeth says

      December 13, 2014 at 4:41 pm

      Such a clever and beautiful dish! Yummy!

      Reply
      • sebestyen2 says

        December 13, 2014 at 6:03 pm

        Thank you!

        Reply
    6. Hannah B. says

      December 13, 2014 at 2:17 pm

      Yum! What a great looking change from the usual heavy holiday foods. It sounds so refreshing! Happy potlucking 🙂

      Reply
      • sebestyen2 says

        December 13, 2014 at 3:18 pm

        Thanks! Yes! Then you can feel free to indulge in a few sweet treats!!

        Reply
    7. acookinthemaking says

      December 13, 2014 at 12:45 pm

      So many fresh flavors and beautiful colors. I absolutely love this idea, and your presentation is so gorgeous!

      Reply
      • sebestyen2 says

        December 13, 2014 at 12:48 pm

        Wow, thank you so much! I happened to have really great lighting this day! 🙂

        Reply
    8. Kathy Hester (geekypoet) says

      December 13, 2014 at 11:39 am

      That’s such a great idea! I have used cauliflower to mimic seafood in other dishes and never thought of this.

      Reply
      • sebestyen2 says

        December 13, 2014 at 11:50 am

        Thank you! What else have you used it in? I’ve seen it done in tacos before too…battered and fried…probably not too healthy, but yum!

        Reply
    9. Somer McCowan says

      December 13, 2014 at 10:16 am

      This looks simply fabulous!

      Reply
    10. seasonalveghead says

      December 13, 2014 at 10:08 am

      Mind-blowing idea! Super creative and it looks SO good!!

      Reply
      • sebestyen2 says

        December 13, 2014 at 11:48 am

        Thank you so much! I totally strayed from my first idea of a salad and I’m so glad I did!

        Reply
    11. Shannon Y-I-V says

      December 13, 2014 at 9:06 am

      This whole appetizers section of the potluck is making me want to throw a vegan dinner party and your beautiful ceviche is no exception! Such a creative use of cauliflower, I can imagine how great the texture would be for a “ceviche”-style preparation. Happy VVP!

      Reply
      • sebestyen2 says

        December 13, 2014 at 9:37 am

        I know, everything looks delicious! A big hunk of your Rosemary Lemon Foccacia alongside this ceviche would be perfection!!

        Reply
    12. Poppy says

      December 13, 2014 at 6:35 am

      Wow, such a classy festive dish!

      Reply
      • sebestyen2 says

        December 13, 2014 at 9:35 am

        Thank you! Makes me want to invite all my friends over for a cocktail party!

        Reply
    13. Teresa@sweetveg says

      December 12, 2014 at 10:37 pm

      This dish is really lovely. I love the idea of using cauliflower this way. 🙂

      Reply
      • sebestyen2 says

        December 12, 2014 at 11:30 pm

        Thank you so much! I pretty much love cauliflower any way I can get it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    St. Patrick's Day

    • Easy Homemade Guacamole
    • Creamy Vegan Potato Soup
    • Vegan Quinoa Salad
    • Vegan Lime Bars

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    1721 shares