Cauliflower Ceviche

Cauliflower Ceviche

Ceviche is a Mexican favourite typically made with fresh fish. This vegan version is super healthy and tasty. Recipe approved by my Mexican husband! :)
Health Rating
Prep Cook Ready in Servings
20 min 5 min 25 min 2

Ingredients


2 cup Cauliflower crumbles/rice (chilled)
2 tomato Roma tomatoes (diced)
1/4 cup Red onion (finely chopped)
1 pepper(s) Serrano pepper (finely chopped)
1/2 bunch Cilantro (coriander) (finely chopped)
1 tbsp Kelp granules
4 fruit Lime (fresh squeezed)
2 pinch Sea salt, fine (or to taste)
1 dash Black pepper (or to taste)
1 tbsp Extra virgin olive oil

Instructions


  1. In a large mixing bowl add diced tomato, chopped onion, serrano pepper and cilantro.
  2. Squeeze limes onto the mixture.
  3. Add your chilled, riced cauliflower.
  4.  Add olive oil, kelp and toss.  Taste for flavour before adding sea salt as kelp will have a salty flavour too.
  5. Season to taste with sea salt and pepper.
  6. Serve with organic corn chips and enjoy!

Nutrition Facts

Per Portion

Calories 197
Calories from fat 66
Calories from saturated fat 9.7
Total Fat 7.3 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.1 g
Cholesterol 0
Sodium 331 mg
Potassium 1161 mg
Total Carbohydrate 28.3 g
Dietary Fiber 7.0 g
Sugars 6.8 g
Protein 4.3 g

Dietary servings

Per Portion


Fruit 2
Vegetables 3.8

Energy sources


Pygal58%465.2756284610695215.6912950433178434%292.3190139072094198.479537008835969%355.9435571724557110.6119080765236658%34%9%CarbohydratesFatProtein
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