Cauliflower Ceviche served in a glass bowl with tortilla chips and lime wedges.
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5 from 1 vote

Easy Cauliflower Ceviche

This Easy Cauliflower Ceviche recipe is perfect and delicious for vegetarians, vegans and meat lovers alike.  Serve with tortilla chips, on tostadas or on top of a whole avocado cut in half.  Serve as an appetizer, lunch or dinner.  Extremely easy and refreshing ceviche dish.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Vegetarian
Cuisine: Mexican
Keyword: Cauliflower Ceviche
Servings: 6
Calories: 33kcal
Author: Mexican Appetizers and More


  • 1 head of cauliflower rinsed and cut into florets
  • 1/2 red onion chopped
  • 5 ounces 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
  • tortilla chips


  • 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 all the vegetables.
  • Add all to a bowl and mix well.  Add lime juice and salt and pepper to taste.  Mix all together well.  Marinate for 25 minutes in the refrigerator and serve with tortilla chips.  Enjoy!


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.


Serving: 6g | Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 11mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 28.2mg | Calcium: 22mg | Iron: 0.6mg