Vegan Dilled Ceviche
This easy plant-based vegan ceviche would be a delicious and gorgeous start to any meal.
Servings: 6
Calories: 61kcal
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