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Stuffed Avocado Cauliflower Ceviche
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5 from 6 votes

Stuffed Avocado Cauliflower Ceviche

This recipe is light, refreshing and hyper tasty.  Stuffed Avocado Cauliflower Ceviche is great for the Vegetarian, Vegan or meat lover alike.  Made with just a few veggies and marinated in fresh lime juice.  Ready in 30 minutes or less!  (gluten free, low carb, paleo) 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Vegetarian Ceviche
Servings: 5 (or 10 if serving as an appetizer)
Calories: 361kcal
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
  • 5 avocados cut in half, pit removed and skin

Salsa Verde (for topping, optional)


  • 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.
  • Cut avocados in half, remove pits and skin.
  • Top avocado halves with cauliflower ceviche and salsa verde (if using).  Enjoy!


If you find yourself with extra cauliflower ceviche, you can always use the leftovers in a serving of cauliflower ceviche tostadas or serve with tortilla chips as a dip.


Serving: 10g | Calories: 361kcal | Carbohydrates: 26g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Sodium: 27mg | Potassium: 1360mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1020IU | Vitamin C: 54mg | Calcium: 51mg | Iron: 1.8mg