A very good vegan ceviche recipe with creamy avocado, small bites of cauliflower, chile, tomato, and cucumber soaked in loads of lime and toasted cumin seeds.
1 ripe, fresh avocado, halved, pitted, peeled and diced
1 cup cauliflower, finely diced
2 tomatoes, diced
1/3 cup peeled, seeded, and diced cucumber
1/3 cup red onion, finely diced
1 serrano chile, minced
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
Juice of 2 limes
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon toasted cumin seeds
Tostadas or pita chips, for serving
For the Ceviche: In a large bowl, combine avocado, cauliflower, tomatoes, cucumber, onion, serrano chile, garlic, cilantro, lime juice, olive oil, salt, and cumin seeds.
Cover and refrigerate at least 15 minutes to let marinate.
To Serve: Serve on tostadas or with pita chips.
Keywords: vegan ceviche