Raw Vegetable Ceviche recipe

All Recipes Appetizers and Snacks Seafood Ceviche Recipes

Ingredients

1 head cauliflower, broken into florets
3 carrots, peeled and finely chopped
3 plum tomatoes, seeded and chopped
4 ounces white mushrooms, sliced
1 small onion, finely chopped
¼ cup chopped fresh cilantro
salt to taste
2 limes, juiced
18 tostada shells
2 avocados - peeled, pitted, and thinly sliced

Nutrition Info

116.5 calories
carbohydrate: 14.3 g
cholesterol: : -
fat: 6.5 g
fiber: 3.9 g
protein: 2.5 g
saturatedFat: 0.9 g
servingSize: -
sodium: 74.4 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cauliflower, carrots, tomatoes, mushrooms, onion, and cilantro in a glass bowl. Season with salt and add lime juice. Mix carefully, cover, and chill ceviche for 1 hour.

  2. Serve ceviche on tostadas and garnish with avocado slices.

Recipe Yield

18 servings

Recipe Note

This Mexican vegetable ceviche with cauliflower, carrots, mushrooms, and tomatoes is usually served on tostadas and is a great raw vegan meal. The vegetables marinate for about 1 hour in a lime dressing. [Recipe originally submitted to Allrecipes.com.mx]

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