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.