Chef Ashley Cunningham
Vegetarian-Vegan Ceviche
Vegetarian-Vegan Ceviche
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Peruvian
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
0 minutes
This vibrant vegetarian-vegan ceviche features fresh cauliflower, chickpeas, mango, avocado, and citrus juices—an easy, zesty, no-cook appetizer perfect for summer snacking.
Ingredients
-
2 cups mixed colorful cauliflower
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2 Melissa’s Mini Cucumbers, sliced into rounds
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1/2 red onion, diced small
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1/3 cup Melissa’s Fresh Cilantro, chopped
-
-
1 cup Melissa’s Peeled & Steamed Chickpeas, rinsed
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3 slices Watermelon Radish, cut into small triangles
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1 red Fresno pepper, diced small
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1/2 fresh Serrano pepper, diced small
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5 tablespoons (2-3 limes) organic lime juice
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3 tablespoons fresh orange juice
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1 1/2 teaspoons kosher salt
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1 teaspoon freshly ground pepper
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1 ripe avocado
Directions
Break the fioretto and cauliflower into bite size florets and place into a medium-sized bowl.
Add the mini cucumbers and the next 11 ingredients and mix well.
Peel the avocado, remove the pit and dice small.
Gently mix into the rest of ingredients and serve with chips, pita bread, tostadas, etc...
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