Cauliflower “Ceviche” With Pineapple Habanero Salsa
This vegan twist on seafood ceviche pairs marinated cauliflower with a spicy-sweet salsa.
Ingredients
“Ceviche”
- 1 small head cauliflower, quartered
- 1 cup diced Roma tomatoes
- 1 cup peeled, cored, and diced cucumber
- ½ cup diced red onion, rinsed under cold water
- ½ cup chopped cilantro
- ½ sheet nori, rolled and thinly sliced (optional)
- ⅓ cup lime juice (roughly 3 limes)
- ½ tsp. sea salt
- 12 corn tostadas
Salsa
- 1 tsp. extra-virgin olive oil
- 2 cups roughly chopped pineapple
- 1 orange habanero pepper, halved and seeded
- 1 garlic clove
- ⅛ tsp. sea salt
- 1 tbs. lime juice (roughly ½ a lime)
- 1 tbs. minced cilantro
Directions
STEP 1
Prepare the ceviche: Bring ½ gallon of water to boil in a medium pot.
STEP 2
Grate the cauliflower through the large holes of a box grater, yielding approximately 4 cups of “rice.” Add the cauliflower rice to the pot, reduce the heat, and simmer for four to five minutes, until al dente.
STEP 3
Drain in a fine colander and rinse briefly with cold water to stop the cooking. Let the rice sit in the colander for a few minutes to dry.
STEP 4
In a large bowl, combine all of the remaining ceviche ingredients, excluding the tostadas.
STEP 5
Stir in the drained cauliflower rice. Allow to marinate while preparing the salsa.
STEP 6
Prepare the salsa: Heat the olive oil over medium heat in a small saucepan.
STEP 7
Add the pineapple, habanero, garlic, and salt to a blender and blend until smooth. If needed, add 1 to 2 tablespoons of water to help the ingredients break down in the blender.
STEP 8
Add the salsa to the saucepan and simmer for five minutes or until the liquid has evaporated and the sauce has thickened. Cool in a small bowl for another five minutes, then add the lime juice and cilantro.
STEP 9
To serve, top each corn tostada with ½ cup of the ceviche and a desired amount of salsa.
Photography: Terry Brennan; Food Styling: Betsy Nelson
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Jose Guzman, RDN, is a New Mexico-based dietitian and chef.
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