Quinoa Cauliflower Ceviche tostadas

This recipe for cauliflower ceviche tostadas is one of my favorite vegan authentic Mexican recipes ever. This quinoa and cauliflower ceviche is tangy, refreshing, tasty, and easy to prepare.
This recipe for vegan ceviche tostada is inspired by one of those trips. The vast difference is that the ones I ate as a kid had fish and other types of seafood.
Recipe
vegan ceviche made with cauliflower and quinoa served on a corn tostada

About the vegan ceviche tostada recipe

This recipe for cauliflower ceviche tostadas is one of my favorite vegan authentic Mexican recipes ever. This quinoa and cauliflower ceviche is tangy, refreshing, tasty, and easy to prepare.

This recipe for vegan ceviche tostada is inspired by one of those trips. The vast difference is that the ones I ate as a kid had fish and other types of seafood.

I love using the quinoa and the cauliflower together because they give ceviche the perfect texture in every bite. And with the crunchiness of the carrots and the spiciness of the jalapeño chili pepper, this ceviche is a dream.

vegan ceviche ingredients in a mixing bowl

Ingredients

  • Cauliflower
  • Carrot. Dice the carrots to boost the flavor and texture of each bite.
  • Quinoa
  • Cilantro, jalapeño, lime juice, and onion
Quina, cauliflower florets, lime juice, chile and onion mixed in a glass bowl to make tostadas de ceviche

How to make the quinoa cauliflower ceviche tostadas?

I like to add the chopped onion and the lime juice first.

Then, mix the cooked and cooled quinoa, the diced carrots, cauliflower florets, and the rest of the ingredients. Season, taste, and adjust if needed.

Who is this vegan cauliflower ceviche for?

Adults, children, pregnant women, and those allergic to fish or shellfish. You can give it to the whole family without food poisoning danger; the fish is bad or old or full of mercury.

vegan ceviche tostada over a white and blue dish

tips and tricks

  • Other ingredients. You could add many ingredients to the vegan ceviche: mushrooms, hearts of palm, and diced fruits, like mango.
  • If you’re missing the fishiness of fresh and authentic ceviche, you could season it with seaweed power or toasted nori.
  • Quinoa. Keep a container of quinoa in your fridge. This ceviche comes together quickly if you have cooked quinoa in your fridge.
  • Serve. This recipe will be perfect on tostadas (hard corn tortillas that can be fried or baked); corn tortilla chips are ideal for stuffing an avocado or a poblano chile. If you wish, spread some vegan mayo on the tostada and finish it with an avocado slice.
  • How to store. To store your quinoa cauliflower ceviche, transfer it to an airtight container and refrigerate it. It’s best enjoyed fresh but can be kept in the fridge for up to 2 days. Make sure to stir it before serving to redistribute the flavors. Enjoy your ceviche chilled for the best taste experience!
tostadas de ceviche vegano

Quinoa Cauliflower Ceviche Tostadas

Alejandra Graf
This recipe for cauliflower ceviche tostadas is one of my favorite vegan authentic Mexican recipes ever. This quinoa and cauliflower ceviche is tangy, refreshing, tasty, and easy to prepare.
This recipe for vegan ceviche tostada is inspired by one of those trips. The vast difference is that the ones I ate as a kid had fish and other types of seafood.
4.75 de 4 votos
Prep Time 15 minutes
cooking the quinoa 20 minutes
Total Time 15 minutes
Course Appetizer, Mexican vegan
Cuisine Mexican
Servings 6 people
Calories 205 kcal

Ingredients
  

  • 2 ½ cups raw and finely chopped cauliflower
  • 1 ½ cups cooked and cooled quinoa
  • 1 cup peeled and diced carrot
  • ½ cup finely chopped red onion
  • 1 jalapeño pepper thinly sliced ​​
  • ½ cup lemon juice
  • 3 tablespoons extra virgin oil olive
  • 11/2 teaspoon sea salt
  • ¼ cup chopped cilantro
  • 10 mint leaves
  • ½ teaspoon dried oregano

Serving:

  • 6-10 homemade or purchased corn tostadas
  • Avocado slices

Instructions
 

  • Chop the cauliflower as small as you can. You could use a food processor and just pulse it.
  • Put it in a large bowl and add the quinoa, onion, carrot, and slices of the jalapeño.
  • In a separate bowl mix the lemon juice with olive oil and salt. Pour over the mixture of cauliflower and quinoa. Mix well. Add herbs, mix and test. Adjust the seasoning if necessary.
  • Serve on top of corn toast and finish it with slices of avocado.

Notes

Nutrition

Calories: 205kcalCarbohydrates: 29gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 2176mgPotassium: 371mgFiber: 5gSugar: 4gVitamin A: 3689IUVitamin C: 31mgCalcium: 55mgIron: 1mg
Keyword mexican ceveiche, vegan ceviche

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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4.75 from 4 votes (4 ratings without comment)
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