Cauliflower Ceviche

Throughout the summer, a majority of my writing energy was focused on completing a master’s thesis paper for graduation. It was a 40-page beast of an essay filled with loads of information about culinary tourism and community development in urban neighborhoods. If you are ever in need of a good nap, I’ll be happy to share it with you.

The pressures of academia left very little time for recipe testing, photography or any writing that didn’t require citations. This was why you saw sporadic posts on this site and many more on my Facebook page lately. It was simply easier to snap an occasional photo and post it immediately than to write a full-blown story.

Since the completion of my thesis paper, several exciting things are brewing along with a bounty of new stories and recipes. I’m looking forward to getting back into the groove.

To kick things off, I wanted to share this interesting Cauliflower Ceviche recipe that was inspired by a Dinner in a Convent event I attended back in June.

Cauliflower Ceviche
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 3-4 cups
  • 2 cups (1 large head) fresh cauliflower
  • 1/3 cup (3-4 whole limes) fresh lime juice
  • 1 cup diced tomatoes, seeds removed
  • 3-4 roasted Serrano or jalapeño peppers, minced, seeds and veins removed
  • 1 cup diced yellow onion
  • ¼ cup fresh parsley, roughly chopped
  • salt and pepper
  1. Removed the stem and leaves from the cauliflower. Next, chop into large florets. Bring a large pot of salted water to boiling. Carefully add the florets to the water and blanch for 3-5 minutes. The florets should be crisp tender and not entirely cooked through.
  2. Immediately transfer the florets from the boiling water to a large bowl of ice water. This will stop the cooking process. Remove the florets from the ice water, dice into small pieces and add to a medium glass mixing bowl with the lime juice. Marinate in the refrigerator for approximately 2 hours, stir occasionally.
  3. Add the remaining ingredients to the marinated cauliflower. Toss until well combined. Season the mixture with salt and pepper to taste. Serve with crisp tortilla chips or on tostada shells.
Author's Note
Adapted from Clandestino Dining

Authors Note: I received free stuff from Verizon Wireless. All opinions shared in this post are honest and my own.

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