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.
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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.
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
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- 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.
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!
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)
Cauliflower Ceviche Tostadas
Ingredients
- 10 tostadas
- homemade salsa verde or store bought
- 1/2 head of red cabbage shredded (optional)
- 1 lime
Cauliflower Ceviche
- 1 head of cauliflower rinsed and cut into florets
- 1/2 red onion chopped
- 5 oz white mushrooms cleaned and chopped
- 3 tomatoes seeds removed and chopped
- 1 jalapeño finely chopped
- 2 scallions chopped
- 4 tbsp fresh cilantro chopped
- 2 limes squeezed
- salt and pepper to taste
Simple Guacamole Spread
- 4 avocados cut in half and pitted
- 1 tbsp 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
Nutrition
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!
Thanks Sylvie! Mushroom Ceviche is pretty amazing too!
What a great unique idea. The presentation is so pretty, and can only imagine how delicious all of those flavors are together. Yum!
Thank you Valentina!
I have never heard of cauliflower ceviche before but I love the idea and this sounds like an amazing use of it!
Thank you!! I hope you try it one day Candiss!
Ceviche is one of my favorite foods, such a smart thing to use cauliflower instead of seafood!
Thank you Sara!
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 😉
Haha you made me smile Emmeline! 🙂 Feel free!