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.
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.
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.
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
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!
Vegan Dilled Ceviche
- 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)
- 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.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Keely @ Gormandize says
A nice use of the theme ingredient, these look really fresh and yummy. Thanks for bringing them to the potluck 🙂
Awesome! Festive and look so tasty too!
Wow, your recipe sounds yummy!
Gorgeous! I used to love ceviche before I went vegan, so this is definitely on my to make list. Happy VVP!
Great! Thank you! I would love to hear what you think if you make it!
Amy @ Parsley In My Teeth says
Such a clever and beautiful dish! Yummy!
Hannah B. says
Yum! What a great looking change from the usual heavy holiday foods. It sounds so refreshing! Happy potlucking 🙂
Thanks! Yes! Then you can feel free to indulge in a few sweet treats!!
So many fresh flavors and beautiful colors. I absolutely love this idea, and your presentation is so gorgeous!
Wow, thank you so much! I happened to have really great lighting this day! 🙂
Kathy Hester (geekypoet) says
That’s such a great idea! I have used cauliflower to mimic seafood in other dishes and never thought of this.
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!
Somer McCowan says
This looks simply fabulous!
Mind-blowing idea! Super creative and it looks SO good!!
Thank you so much! I totally strayed from my first idea of a salad and I’m so glad I did!
Shannon Y-I-V says
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!
I know, everything looks delicious! A big hunk of your Rosemary Lemon Foccacia alongside this ceviche would be perfection!!
Wow, such a classy festive dish!
Thank you! Makes me want to invite all my friends over for a cocktail party!
This dish is really lovely. I love the idea of using cauliflower this way. 🙂
Thank you so much! I pretty much love cauliflower any way I can get it!