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.
Ingredients
- Cauliflower
- Carrot. Dice the carrots to boost the flavor and texture of each bite.
- Quinoa
- Cilantro, jalapeño, lime juice, and onion
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.
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!
Quinoa Cauliflower Ceviche Tostadas
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
- Cauliflower is one of the most versatile vegetables there can be. It can be eaten raw (aguachile), roasted (with crispy chili), in sandwiches (cauliflower banh-mi), soup (cauliflower soup), tacos (roasted cauliflower tacos), and well cauliflower is the perfect substitute for fish in ceviche.
- Feel free to substitute the jalapeño pepper for chile serrano.
- The lime juice will take away the spiciness of the red onion and will make the dish flavorful.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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