• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Vegetarian Dishes » Cauliflower Ceviche Tostadas

    Published: Oct 24, 2018 Modified: Aug 25, 2024 by Catherine Arena 10 Comments

    Cauliflower Ceviche Tostadas

    Share on Social!

    215 shares
    • Facebook
    Jump to Recipe Print Recipe

    These Cauliflower Ceviche Tostadas are quick and delicious for meat lovers and vegetarians alike.  The ceviche is made with cauliflower, red onions, jalapenos, mushrooms, tomatoes and scallions, served on a bed of guacamole and topped with a delicious blend of salsa verde.  Excellent for lunch, dinner or even as an appetizer.

    Cauliflower Ceviche Tostadas served on a white plate.

    These Cauliflower Ceviche Tostadas are perfect for the vegetarian in me!  🙂  Yum!

    And in case you didn’t know, YES, Cauliflower Ceviche is totally a thing and it’s perfect on these tostadas.  🙂

    Combine it with a layer of guacamole, shredded cabbage, salsa verde and a crispy tostada and now you have a really good thing!!

    So yes, if you are a ceviche lover like I am, these tostadas will be just perfect for you too!

    But before we continue talking about these delicious tostadas, I wanted to talk really quickly about another delicious recipe.

    With “Day of the Dead” around the corner (Oct 31-Nov 2) also comes all the meaningful and beautiful cultural traditions and recipes.  A delicious tradition is “Day of the Dead Bread.”

    If you would like to check out our bread recipe, click on Day of the Dead Bread.  It’s absolutely delicious and has pictures for you to follow step by step.

    A variety of Day of the Dead Breads
    Day of the Dead Bread
    Day of the Dead Bread

    Okay back to these cauliflower ceviche tostadas!

    One head of cauliflower is perfect for about 10 tostadas.  So think of making these tostadas for lunch or dinner.

    How to Make Cauliflower Ceviche Tostadas

    Ingredients for Cauliflower Ceviche       

    • head of cauliflower
    • red onion
    • white mushrooms
    • tomatoes
    • jalapeno
    • scallions
    • cilantro
    • limes
    • salt and pepper

    Salsa Verde

    Tostadas

    Optional:  shredded red cabbage (I love the cabbage on these!)

    • Begin with cutting the cauliflower into florets and then boil for a few minutes or until cauliflower is tender.
    • Strain cauliflower florets and allow to cool.
    • While cauliflower is cooling, chop all the other vegetables.
    • Once the florets are cooled, chop florets into smaller pieces.
    • In a medium size bowl, add florets and all chopped vegetables with fresh cilantro, freshly squeezed lime juice and salt and pepper to taste.
    • Let the ceviche marinate for 25 minutes or overnight in the refrigerator.

    Simple Guacamole

    1. Cut avocados in half and remove pits.
    2. In a small to medium bowl, mash the avocados with a fork.
    3. Add fresh lime juice and salt to taste.

    Salsa Verde

    Follow this delicious recipe for Homemade Salsa Verde (takes about 20 minutes to make) or if you would like to cut down on time, you can also buy store bought salsa verde.

    Layer tostada with 2 or 3 tbsps of guacamole spread.

    Top with the cauliflower ceviche, shredded red cabbage, salsa verde and a sprinkle of fresh lime juice.

    Done!

    Cauliflower Ceviche Tostadas with guacamole. shredded red cabbage and salsa verde served on a white platter.

    Note:  If you cannot find tostadas in your local supermarket, you can also make homemade.  Simply add a tablespoon of oil to a skillet over medium heat and fry corn tortillas on both sides until golden brown.  Drain on paper towels and corn tortilla will harden.

    I hope you enjoy these Cauliflower Ceviche Tostadas as much as I do.

    For more delicious ceviche recipes, follow the links below.  For even more ceviche recipes, type “ceviche” in the search bar.

    Ceviche Verde (Green Ceviche with Shrimp)

    Shrimp Ceviche Tostadas

    Albacore Tuna Ceviche

    Mushroom Ceviche

    📖 Recipe

    Cauliflower Ceviche Tostadas served on a white plate.

    Cauliflower Ceviche Tostadas

    These Cauliflower Ceviche Tostadas are quick and delicious for meat lovers and vegetarians alike.  The ceviche is made with cauliflower, red onions, jalapenos, mushrooms, tomatoes and scallions, served on a bed of guacamole and topped with a delicious blend of salsa verde.  Excellent for lunch, dinner or even as an appetizer.
    5 from 5 votes
    Print Pin Rate
    Course: Dinner, Lunch, Vegetarian
    Cuisine: Mexican
    Prep Time: 25 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 5 (10 tostadas)
    Calories: 222kcal
    Author: Catherine Arena

    Ingredients

    • 10 tostadas
    • homemade salsa verde or store bought
    • ½ head of red cabbage shredded (optional)
    • 1 lime

    Cauliflower Ceviche

    • 1 head of cauliflower rinsed and cut into florets
    • ½ red onion chopped
    • 5 oz white mushrooms cleaned and chopped
    • 3 tomatoes seeds removed and chopped
    • 1 jalapeño finely chopped
    • 2 scallions chopped
    • 4 tablespoon fresh cilantro chopped
    • 2 limes squeezed
    • salt and pepper to taste

    Simple Guacamole Spread

    • 4 avocados cut in half and pitted
    • 1 tablespoon lime juice
    • salt to taste

    Instructions

    Cauliflower Ceviche

    • In a pot over high heat, boil water. Add cauliflower florets and cook for 5 minutes.
    • Drain florets in a colander. Add florets to a bowl of iced water to stop the cooking process. Drain again.  
    • Chop florets into smaller pieces and chop the other vegetables.
    • Add all to a bowl and mix well. Add lime juice and salt and pepper to taste. Mix all together well. 
    • Let the ceviche marinate for 25 minutes or overnight in the refrigerator.

    Simple Guacamole Spread

    • Cut avocados in half and remove pits.
      In a small to medium bowl, mash the avocados with a fork.
      Add fresh lime juice and salt to taste.

    Assemble Tostadas

    • Spread 2-3 tablespoons of the guacamole on tostadas, ceviche, red cabbage and spoon salsa verde on top.
    • Finally if you like, for an even more refreshing taste, sprinkle a little more lime over tostadas.  Enjoy!

    Notes

    If you cannot find tostadas in your local supermarket, you can also make homemade.  Simply add a tablespoon of oil to a skillet over medium heat and fry corn tortillas on both sides until golden brown.  Drain on paper towels and corn tortilla will harden.

    Nutrition

    Serving: 10 | Calories: 222kcal | Carbohydrates: 54g | Protein: 12g | Fat: 2g | Sodium: 69mg | Potassium: 1996mg | Fiber: 15g | Sugar: 21g | Vitamin A: 3640IU | Vitamin C: 193.3mg | Calcium: 157mg | Iron: 3.7mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Vegetarian Recipes

    • Escabeche de Guineos served in two separate bowls.
      Escabeche de Guineos (Guineitos)
    • Habichuelas con Dulce (Dominican Sweet Beans) served in small white bowls and topped with galletas de leche.
      Habichuelas con Dulce
    • Ensalada de Garbanzos (Chickpea Salad, Garbanzo Bean Salad) served in a white casserole dish.
      Ensalada de Garbanzos
    • Ensalada de granos in a serving casserole white dish. with a lime wedge beside it.
      Ensalada de Granos

    Subscribe

     
     

    Reader Interactions

    Comments

    1. Emmeline says

      January 05, 2019 at 11:26 am

      This is such a great idea! A bit mad I didn’t think of it myself first but now I’m borrowing it for sure 😉

      Reply
      • Cathy says

        January 07, 2019 at 4:12 am

        Haha you made me smile Emmeline! 🙂 Feel free!

        Reply
    2. Sara says

      January 05, 2019 at 1:05 am

      Ceviche is one of my favorite foods, such a smart thing to use cauliflower instead of seafood!

      Reply
      • Cathy says

        January 05, 2019 at 4:05 am

        Thank you Sara!

        Reply
    3. Candiss says

      January 05, 2019 at 12:46 am

      I have never heard of cauliflower ceviche before but I love the idea and this sounds like an amazing use of it!

      Reply
      • Cathy says

        January 05, 2019 at 4:05 am

        Thank you!! I hope you try it one day Candiss!

        Reply
    4. Valentina says

      January 04, 2019 at 11:34 pm

      What a great unique idea. The presentation is so pretty, and can only imagine how delicious all of those flavors are together. Yum!

      Reply
      • Cathy says

        January 05, 2019 at 4:06 am

        Thank you Valentina!

        Reply
    5. Sylvie says

      January 04, 2019 at 11:18 pm

      I love the vegetarian twist on the classic ceviche! All those veggies look so colourful and delicious together – it would be a perfect dish to make on a nice summer day!

      Reply
      • Cathy says

        January 05, 2019 at 4:07 am

        Thanks Sylvie! Mushroom Ceviche is pretty amazing too!

        Reply
    5 from 5 votes (1 rating without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.