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)
Servings: 5 (or 10 if serving as an appetizer)
- 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