Citrusy Cauliflower Ceviche
Let’s Talk History
Ceviche is the national dish of Peru. A great source of cultural pride, ceviche is thought to have been consumed since at least 2000 years ago, when the coastal fisherman of the Moche peoples may have used fermented passion fruit juice and hot chilies to “cook” freshly caught fish. Modern Peruvians consider this to be the origin of ceviche, but that assertion is up for debate.
O’er yonder in old Europe, the Spaniards have also claimed credit. Many historians believe the concept of acid-cured ingredients originated in Moorish Spain. “Escabeche,” as the technique is known, is typically used to preserve a whole fish, cut of beef, or crunchy root vegetables in vinegar or citrus juice.
This theory proposes the idea that Andalusian cooks, who migrated to the Americas with conquistadors (perhaps as slaves), shared their marination recipes and imported citrus (lemons, limes, oranges) with locals, and from that very tangy seed of knowledge, ceviche was born.
Who should hold the title of ceviche inventor? Is it Peru? Should Spain get an honorable mention for its influence? Without a time machine, we’ll never know any more than the fact that ceviche is delicious. If you want our opinion, just dig in!
Time: 25 minutes
- ½ cauliflower head, cut into florets (about 12 oz)
- 6 limes, juiced
- 1-2 tbsp cilantro
- ½ oz red onion
- 1-2 oz Roma tomatoes
- 1 tsp salt
- ½ cup Chosen Foods Classic Mayo or Vegan Mayo
- 1 bag corn chips or tostadas
- In a medium pot, bring water to a boil. Drop cauliflower florets in for 5 minutes or alternatively, steam them until fully cooked (about 10 minutes).
- Place the cooked florets on a tray in a single layer to allow them to cool.
- While the cauliflower cools, prepare the rest of the ingredients. Mince ¼ of a red onion and place it in a medium-large bowl. Add lime juice. Let the onions marinate for a couple of minutes.
- Cut the tomatoes into small cubes and add them to the bowl on top of the onions.
- Wash ¼ bunch of cilantro and chop it down a few times. Add it to the bowl.
- Once the cauliflower is manageably cool, use the largest pattern of a cheese grater to grate the cauliflower.
- Add the grated cauliflower to the bowl with the rest of the ingredients. Sprinkle with salt and toss gently until well coated.
- Serve with corn chips or over tostadas with a spread of mayo!