This ultra-fresh Vegan Ceviche features steamed cauliflower and fresh vegetables dressed in an umami-forward dressing. It’s cooling, easy to make, and the most refreshing addition to tacos, lettuce cups, and more.
If there’s one dish that vegans should stay far away from, it’s traditional ceviche. Raw fish? No thanks!
Instead, snack on this refreshing Vegan Ceviche! It features tender steamed cauliflower that’s dressed in an umami-forward lime, seaweed, and Worcestershire dressing. Mix it together with a handful of fresh vegetables and you have a fresh appetizer, salad, or topping.
When ceviche is made with cauliflower instead of fish, the vegan-friendly ways to use it are endless. Use it as a topping on vegan tacos, lettuce wraps, Mexican chopped salads, and grain bowls, or enjoy it as a dip with tortilla chips. Let your imagination run wild - there are plenty of ways to use cauliflower ceviche!
What is ceviche?
Ceviche is a Latin American dish traditionally made with raw seafood that’s been cured with citrus juice. Fresh vegetables, like cucumber or red onion, and chili seasonings can be added for extra pops of flavor.
Unlike the traditional version, this vegan ceviche is made with blanched cauliflower to replace the fish while the seaweed, cilantro, and savory seasonings mimic the fishy, umami flavor.
Ingredients and substitutions
You won’t find any ingredients that are too out of the ordinary here. There are a handful that are necessary to achieve the layer of umami (such as seaweed snacks and vegan Worcestershire sauce), so be careful not to skip too many in this list.
Here’s what you need:
- Cauliflower - The cauliflower is meant to replace the raw fish in this recipe. It’s either steamed or blanched to tenderize and soften the texture. Plus, once it’s cooked, the florets soak in the amazing flavors from the lime juice and marinade. If you don’t want to use cauliflower, feel free to replace it with sliced avocado or hearts of palm.
- Lime juice - Every ceviche recipe must have citrus juice. Lime juice just happens to be my favorite, but feel free to change it up and use lemon, orange, or grapefruit juice instead.
- Ceviche marinade - Crumbled seaweed snacks, vegan Worcestershire sauce, garlic salt, chili powder, salt, and pepper act as a marinade/sauce to help give the ceviche that signature “fresh from the sea” flavor.
- Fresh vegetables - Tomatoes, cucumber, red onion, jalapeno, and cilantro make this vegan appetizer ultra refreshing.
How to make vegan ceviche
It’s so easy! Here’s what you need to do:
- Cook the cauliflower: Add the cauliflower florets to a pot of boiling salted water until they’re just fork tender. You could also steam the florets to save some time. Immediately transfer the cooked cauliflower to a bowl of ice water. Drain and transfer it to a bowl.
- Toss in the marinade: Add the lime juice, vegan Worcestershire, salt, garlic salt, chili powder, pepper, and crumbled seaweed snacks over top of the cauliflower in the bowl. Stir to combine.
- Add the rest, then marinate: Stir the tomatoes, cucumber, red onion, jalapeno, and cilantro into the bowl. Place the bowl in the fridge so the flavors can all meld together.
- Serve and enjoy: Afterward, serve the ceviche with tacos, lettuce cups, tortilla chips, or any other way you like! For full ingredients and instructions see printable recipe card below.
Tips for success
- For a saucier ceviche, add in a 1/4 cup of V8 juice (vegetable juice).
- The flavor gets even better when you let the ceviche marinate and sit in the juices for 15 to 30 minutes.
- Avoid the heat from the jalapeno by removing the seeds and veins beforehand.
- Add even more to the ceviche, such as chopped avocado, hearts of palm, chickpeas, cold tofu, mango, coconut, pineapple, or corn.
Ways to serve vegan ceviche
Veggie ceviche can be served as an appetizer, main dish, or topping for all kinds of dishes. These are my favorite ways to use it:
- As a topping on vegan tacos.
- On its own with tortilla chips (just like pico de gallo or red salsa).
- In lettuce cups with grilled BBQ tofu.
- On top of tostadas or sopes.
- Stuffed into this vegan crunchwrap supreme.
- On top of a taco salad, a Mexican chopped salad, or a grain bowl.
- With rice and beans.
- Over top of roasted cauliflower steaks.
- On its own as a salad.
Just like regular ceviche, vegan ceviche is best eaten the day it’s made. However, the leftovers can be stored in an airtight container in the fridge for 2 or 3 days. The longer it sits, however, the softer and more liquidy it will become.
Hungry for more refreshing vegan appetizers?
- Ramen Noodle Salad
- Mexican Street Corn Salad
- Cowboy Caviar
- Brussels Sprout Salad
- Cold Thai Noodle Salad
- Fresh Spring Rolls
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print