How to prepare the cauliflower for this ceviche?

Blanch the cauliflower in heavily salted boiling water for 4-5 minutes until tender, then submerge in ice water to stop cooking, drain, and pat dry.

What gives this ceviche its citrusy flavor?

The ceviche gets its bright, zesty flavor from fresh lime zest and juice, clementine zest and juice, and minced kumquats.

Can I make this ceviche ahead of time?

Yes, you can prepare the cauliflower and marinate it with the other ingredients a few hours in advance, storing it in the refrigerator before serving on tostadas.

What if I don't have kumquats?

If kumquats are unavailable, the recipe suggests using extra lime or clementine juice to taste for a similar citrusy brightness.

How should I serve these Cauliflower Ceviche Tostadas?

Pile the marinated cauliflower mixture onto store-bought or homemade tostadas and garnish with a few thinly sliced kumquats, if desired.

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Cauliflower Ceviche Tostadas
[Vegan]

KR By: Kate Ramos

Author Bio

Kate Ramos is the recipe developer, food stylist, writer, and photographer behind ¡Hola! Jalapeño, a... Read More

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Two crispy tostadas piled high with vibrant cauliflower ceviche, garnished with fresh cilantro and thinly sliced kumquats.

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Cauliflower Ceviche Tostadas [Vegan]

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Cauliflower is nature's miracle vegetable. Lightly cooked cauliflower is the perfect stand-in for seafood in this ceviche. It's cooked in salted water so it softens just a bit and it's then tossed with lime juice, red onion, and kumquats. Served on a crispy corn tortilla, it strikes the perfect balance... Read More

Ingredients You Need for Cauliflower Ceviche Tostadas [Vegan]

1 head cauliflower, tough stems removed and cut into small pieces
3 radishes, thinly sliced
3 kumquats, seeds removed and minced, plus a few extra sliced for garnish or lime/clementine juice, to taste
1 large jalapeño, sliced
1 large lime, zested and juiced
1 clementine, zested and juiced
1/2 large red onion, minced
1/4 cup minced cilantro
2 tablespoons olive oil
4-6 tostadas (store bought, or see notes on how to bake your own)

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How to Prepare Cauliflower Ceviche Tostadas [Vegan]

Bring a large saucepan of heavily salted water to a boil. Add cauliflower and cook until tender, about 4-5 minutes. Drain and submerge in ice water to stop cooking. Drain again and pat dry with paper towels.
Add cauliflower to a large bowl and add all remaining ingredients, except tostadas. Toss everything together and season with salt and pepper.
Pile onto tostadas and garnish with a few thinly sliced kumquats, if desired.

Notes

Store-bought tostada shells (basically flat, crispy corn tortillas) can be found in the ethnic section of most grocery stores. But if you'd like to bake your own; heat oven to 350°F. Lay corn tortillas on a baking sheet and brush with a little oil on both sides. Sprinkle one side with salt and bake 10-15 minutes or until crispy, flipping tortillas halfway through.