skip to recipe

This easy-to-make cauliflower ceviche is a great topping to your crispy tostada shells this summer! Keep it simple with just a little avocado and a squeeze of lime, or pile it up with refried beans and vegan sour cream!

I really don’t long for any foods or flavors as a vegan because dishes like this keep me satisfied. Cauliflower is an amazing vegetable. I can’t believe how many ways I’ve used it over the last few years. What used to be an ordinary, steamed vegetable side dish I’ve now mashed, riced, made into a pizza crust, breadsticks, “potato” cakes, Alfredo sauce, buffalo wings, steaks, “macaroni,” and now ceviche! It has got to be the most versatile food. I’ve always liked cauliflower, but now I absolutely love it!

At first, I was a little skeptical on whether or not this would be a winner, but it turned out amazing. How is it we can make cauliflower taste like ceviche? If you think about it, raw white fish (if you’ve ever had it) used for a lot of ceviches don’t have much flavor on their own but absorb the taste of their marinade. The cauliflower has the same effect. So when we marinate it in the same ingredients, it takes on those flavors, and we steam it first, so it’s also softer like fish.

For the tostada shells, you can buy some premade, or to make your own is easy as well. I like making them myself for two reasons. Number one, I like it when they’re fresh and still warm. Number two, I can use my favorite tortillas! You may notice in the pictures that my tostada shells are green. That’s because I use corn tortillas that are not only corn but contain cactus as well. Tortillas de nopal. If you live close to a tortilleria, you may be able to find these special gems. I love them because not only are they delicious, but they’re a third of the carbohydrates and calories. Score! That means for every two; I can eat an extra one, right?

Since it is summer or will be soon (feels like summer here), buying premade shells may be more desirable. Less time standing over a hot stove on a hot summer’s day?! Yes, please! That’s why I think this dish is perfect for summer. The ceviche is chilled, which is refreshing in the heat.

These are great with or without refried beans. I always make some for people to use as either a topping or a side dish. I’ll usually have two tostadas and do one with and one without beans. Avocado is a must-have on these tostadas! Other toppings I like? Shredded cabbage, vegan sour cream, extra cilantro, hot sauce, and a squeeze of lime. But the sky’s the limit!

When you make yours, leave me a comment below, or take a pic and show me on Instagram, @veggiesattiffanis. This way I’ll know what your favorite toppings are!

Print

Cauliflower Ceviche Tostadas

This easy-to-make cauliflower ceviche is a great topping to your crispy tostada shells this summer! Keep it simple with just a little avocado and a squeeze of lime, or pile it up with refried beans and vegan sour cream!

Course Main Course

Cuisine Mexican

Servings 10 - 12 tostadas

Author Tiffani

Ingredients

• 4 cups cauliflower florets  about half a large head cauliflower, measurement was taken after florets were steamed and chopped
• 1 cup tomato diced
• 1 cup cucumber peeled, deseeded, and diced
• 1/2 cup red onion diced
• 1/2 cup jicama peeled and diced
• 1/2 cup cilantro leaves chopped, plus more for topping
• 1 serrano chili seeds removed, minced
• 5 Tbsp lime juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/8-1/4 tsp cayenne to taste
• 10-12 tostada shells or tortillas if making your own (corn, cactus, or even flour works for our non-gf crowd)
• ~3 avocados sliced, for topping
• shredded cabbage for topping  (optional)
• 10-12 lime wedges for topping (optional)
• refried beans for topping (optional)
• vegan sour cream for topping (optional, but YUM!). Ensure soy or nut-free if needed.
• hot sauce I used red and green (optional)

Instructions

• Steam cauliflower florets for five minutes. Transfer cauliflower immediately to an ice bath.
• Once cool, drain cauliflower and then transfer to a cutting board to chop. You want the cauliflower diced small like "riced" largely.
• Measure 4 cups of the diced cauliflower and place into a large bowl. Add the next 10 ingredients to the same bowl and stir to combine. Taste and adjust seasonings if desired. Place bowl in the refrigerator and marinate for 2 hours.
• If making beans or frying your own tostada shells you can do this now. To make your own shells, cut a couple of slits in each tortilla, and fry each side in a skillet with enough hot oil to cover the bottom of the skillet. Once crispy remove with tongs and lay on a towel to absorb oil. Sprinkle with salt.
• To prepare tostadas, top shells (spread with beans, if desired) with ceviche, cabbage, avocado slices, and any other of your favorite tostada ingredients. Squeeze with lime and enjoy!

Notes

Toss leftovers with diced avocado and eat with tortilla chips! Yum!