This simple and delicious ceviche recipe will have you wanting to make it again tomorrow! It is loaded with vegetables and enough “zing” to keep things interesting. The secret is the 60+ minutes that you let it marinate. Trust me, you do not want to skip this step. The flavors marry in a unique and enticing combination you won’t find any where else. Coupled with a “healthier” chip option, this recipe is great for snacking or showcasing at the next big ball game! Enjoy!
|Prep Time||15 Minutes|
|Cook Time||5 Minutes|
|Passive Time||60 Minutes|
- Head Cauliflower (or 1 12 oz bag Cauliflower Rice)
- 1 Tomato
- 1 Onion (red)
- 1 cucumber
- 1 jalapeno
- 1/2 green bell pepper
- 1/2 Red Bell Pepper
- 1/2 Orange Bell Pepper
- 2 Limes
- 2 TBSP apple cider vinegar
- 1 tsp Sea Salt
- Black Pepper
- 1 Avocado
- Remove the core from the cauliflower and dice the florets very small. You can use a food processor or grater if you prefer extremely fine "rice."
- Place the diced cauliflower into your steamer and steam until al-dente, about 3 minutes. Remove from steamer and spread on a tray in a single layer and let the cauliflower cool. (If you get the bag of cauliflower rice from the store, I would heat up on the stove or in the microwave for 2-3 mins, just to take the raw edge off)
- While the cauliflower is cooling, dice the other vegetables. (tomato, onion, cucumber, jalapeno, bell peppers.) In a separate, small bowl, juice the two limes.
- Add all the vegetables, including the cauliflower rice to a large mixing bowl. Add the lime juice and apple cider vinegar. Add salt/pepper to taste and mix well.
- Cover the bowl with Saran Wrap and allow the ceviche to marinate for at least 60 minutes. Taste and adjust salt and pepper if necessary. Serve with chips or crackers. For extra flavor, garnish with avocado slices and add a dash of your favorite hot sauce if you really want that extra kick
Many people add chopped cilantro or parsley for additional flavor and color
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