Cauliflower and Cucumber Ceviche with Coconut and Avocado

Name: Cauliflower and Cucumber Ceviche with Coconut and Avocado
Cuisine: Mexico
Ingredients: 1 cucumber, thinly sliced into coins; 1 cup (85 g) cancha (toasted corn nuts), chopped; ¼ cup (25 g) furikake (Japanese condiment); ½ cup (120 ml) fresh lime juice; 2 tablespoons white soy sauce; ½ cup (120 ml) coconut milk; ¼ cup (10 g) chopped fresh cilantro leaves; 1 tablespoon agave nectar; 1 tomatillo, husked, peeled, and coarsely chopped; 1 tomatillo, husked, peeled, and coarsely chopped; Kosher salt; 1 jalapeño chile, stem removed and then seeded if desired (for less spice); 1 avocado, pitted, peeled, and thinly sliced; 1 head cauliflower, 1½ to 2 pounds (680 to 910 g) in weight

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

A lighter alternative to traditional seafood ceviche, this antojito is perfect for vegetarian and vegan dinner guests (and easy on the host’s pocketbook). If you like your food spicy, increase the amount of jalapeño chiles or substitute serrano chiles.

Ingredients

½ cup (120 ml) fresh lime juice
½ cup (120

Americas
Mexico
Dinner
Vegan
Central America

Method

In a blender, combine the lime juice, coconut milk, soy sauce, agave nectar, cilantro, tomatillo, and jalapeño and blend on medium-high speed until puréed, about 30 seconds. Season with salt to taste.

With a small knife, separate the larger florets from the head and set aside. You should have about 8 florets, each the size of a small lime. (Save the smaller florets and stem for another