Ceviche is the perfect summer dish. There are unlimited combinations of fruits, veggies, and seafood, and it’s always light and fresh tasting.
This version is vegan friendly, substituting cauliflower for fish. If you can find purple cauliflower, you will get a very colorful variation on this dish.
2 heads cauliflower
1 medium spanish yellow onion, small diced
4-6 serrano chiles, fire-roasted, minced, (optional – seeds removed for less heat)
12 plum tomatoes, medium diced
1 bunch cilantro, stems removed and discarded, leaves roughly chopped
8 limes, juiced
Trim off the leaves and the stem of the cauliflower and discard, leaving only the florets. Snap the whole cauliflower into smaller florets and blanch in salted, boiling water for 6 minutes, until the cauliflower has softened slighly. Remove from the pot, drain, and place the cauliflower in cold ice water to stop the cooking process. Once cooled, chop the florets to a small dice. Place in a non-reactive bowl, mix in the lime juice, refrigerate, and then allow to marinate and absorb the acid for at least 2 hours. Finally, combine the cauliflower with the tomato, onion, serrano chiles, and cilantro. Season with kosher salt to taste. Serve with corn tostadas and your favorite hot sauce.