Flexible as 1-2-3 salad

Cauliflower ceviche is one of the best Mexican vegan recipes in the WORLD! (In my opinion.) You might think that is weird because of the ingredients in the ceviche, but trust me, it is the best. This ceviche is really flexible. All the ingredients can be customized to however you like them. Everything is totally up to you! Ceviche is one of those types of salad that you choose how much of everything. Down below is how I prepare this flexible appetizer! 

Follow my instructions below to get an amazing ceviche for your next get together or party! But first the ingredients.


  1. Get all the ingredients you need, cauliflower, tomatoes, cucumbers, limes, cilantro, onions, salt, pepper, olive oil, vinegar, and jalapeños if you would like a spicy feature in your ceviche.
  2. Cauliflower: It needs to be a whole raw cauliflower, one cauliflower will serve up to 4-6 people, so if you need more, x2 everything on the list
  3. Tomatoes: For this recipe, Roma tomatoes are preferred for me. Get about 2 tomatoes for a serving of 4-6 people. The tomatoes should be ripe.
  4. Cucumbers: For this, I used 3 mini cucumbers.
  5. Limes: Have about 2 limes maybe 3.
  6. Cilantro: Have a bunch of cilantro. The amount is totally up to you.
  7. Onions: They can be white, purple, or red, whichever is fine. I use purple onion for this.
  8. Salt & Pepper: About 1 tablespoon for each but it is totally up to you. You might not like a lot of salt but you like a lot of pepper, it’s your choice!
  9. Olive Oil: I use 2 tablespoons per cauliflower.
  10. Vinegar: I use about 3 tablespoons per cauliflower.

Amazing! Now that you have all the ingredients you need for the ceviche its time to make it! You need to be good with a knife—there is a lot of chopping to do in the next steps ahead. If you need help, ask someone to help you or you can look at a YouTube tutorial. Follow the steps down below to make this amazing vegan salad!

  1. Wash ALL your ingredients! (cauliflower, tomatoes, cucumbers, jalapeños, limes, onions and cilantro)
  2. To make the cauliflower, you can use a food processor or a grater to shred the cauliflower to get your small pieces of cauliflower. If you use a food processor make sure not to leave it for too long—you don’t want the cauliflower to be super small. After shredding the cauliflower, place it in a large bowl.
  3. It is your option to deseed the tomatoes and cucumbers. I prefer to deseed the tomatoes and jalapeños and keep the skin for the tomatoes and cucumbers, but wash beforehand. For the onion, take off the skin first. Small dice the tomatoes, onions, jalapeños, and the cucumbers. Place all your ingredients into the large bowl.
  4. Chop the cilantro after washing it. Put in the bowl half of what you chopped, if it is not enough you can put some more in the bowl.
  5. Mix the ingredients in the large bowl until all the ingredients are mixed around.
  6. Cut the 2 limes in half. Squeeze the halves on top of the bowl so the juice will fall into the bowl.
  7. Put the tablespoon of salt and the tablespoon of black pepper into the large bowl.
  8. Pour in your 2 tablespoons of olive oil and 3 tablespoons of vinegar into the bowl.
  9. Mix the ingredients in the bowl one more time for about 1-2 minutes so everything is properly mixed together.
  10. Refrigerate the ceviche for about 1-3 hours so it becomes fresh.
  11. Take it out of the fridge and mix it one more time for about 30 seconds.
  12. It’s ready!

For a bonus feature, you can place some toppings on your ceviche. You can place some avocado on top of the fresh ceviche you just made or you can put some Valentina sauce to give it some more spice. The toppings are completely your choice, whatever is best for you! You can eat this dish with tortilla chips or tostadas. For a fun idea, you can use the shell of the avocado as a mini-dish. This appetizer is very flexible and creative. It’s a simple, homemade recipe that you can try yourself! Have fun making this, it might take some work but in the end, you get the ideal cauliflower ceviche!

Esteban Valdes – Loyola Academy – DMSF

Photo by Immo Wegmann@macroman on Unsplash.