Vegan Ceviche Recipe

Ceviche has to be one of my favorite all-time dishes. It combines two of my favorite foods: chips and salsa and delicious fish. However, I haven't yet trusted myself to make the dish at home perhaps because it involves raw fish. I'd rather enjoy it somewhere where I know the fish is fresh and cleaned right.

So at home, my go-to is to make a vegan version that swaps garbanzo and cauliflower for the fish. It's a pretty great substitute and means I don't have to worry about food poisoning from raw fish. Plus it may even be healthier than the fish version which of course gives me an excuse to eat even more of it. Give this recipe a try. It's surprisingly easy to make and requires no cooking at all.

Ingredients

• 1 cup thawed frozen cauliflower cut into 1/4-1/2 inch chunks (see directions below if you want to use fresh cauliflower)
• 1 cup drained cooked chickpeas
• 1/2 cup diced red onion
• 1/2 cup sauerkraut (optional)
• 1 can Rotel canned tomatoes with liquid (I prefer mild)
• 2 tbsp chopped cilantro
• 1/4 cup lime juice
• 1/2 tsp salt

Directions

• If using fresh cauliflower, steam the cauliflower for 2-3 minutes just to soften it some.
• Put everything in a large lidded container and mix until well combined.
• Ideally refrigerate for 4-6 hours stiring every 2 hours so juices have a chance to soak into the cauliflower and chickpeas.
• Serve with chips or anything else you like to pair ceviche with.