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.
6 people
Calories: 205kcal
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
Calories: 205kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 2176mg | Potassium: 371mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3689IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 1mg