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    Home » Recipes » Appetizers and Light Bites

    Dilled Vegan Ceviche

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

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    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.

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    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 minutes
    Cook Time: 8 minutes minutes
    Total Time: 43 minutes 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!


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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

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