Vegan Cauliflower Ceviche Recipe

vegan cauliflower ceviche

The vegan version of the Latin American seafood dish, cauliflower ceviche, is light and refreshing. An easy, tasty ceviche that tastes like the sea without any fish is made with a quick marinade of fresh vegetables, seaweed, lime juice and cilantro. This vegan cauliflower ceviche is great with tortilla chips as an appetiser or on its own as a side salad. The fact that it needs little preparation and goes well with a cold beverage makes it the ideal summer meal.

Learn more about this delectable dish and how to make it with this really straightforward recipe!

What Is Ceviche?

Ceviche is a famous Latin American dish. It is made by macerating raw fish (or octopus, shrimp, or conch) in an acidic liquid (such as lime or orange juice), along with other ingredients like onions, chiles, and herbs. 

But since we’re looking to make a no-fish ceviche, our vegan recipe will include ingredients like cauliflower, tomatoes, red onions, jalapenos, cilantro, lime and some spices to enhance the taste and prepare a unique and special dish. 

Vegan Cauliflower Ceviche Ingredients

The vegan cauliflower ceviche recipe we’ll discuss has an easy and straightforward method with basic ingredients, including: 

  • Cauliflower
  • Chopped tomato 
  • Finely chopped red onion
  • Minced jalapeno 
  • Lime juice 
  • Lime zest
  • Finely chopped cilantro
  • Nori sheet
  • Chili powder
  • Black pepper
  • Sea salt

How To Make Vegan Ceviche With Cauliflower

Once you’ve gathered all the ingredients, follow the steps below to put together a mouth-watering vegan ceviche meal for you and your family. 

Step 1:

Grate the cauliflower against the grater’s large holes and continue all the way to the core. Alternatively, you can cut off the florets, pulse them in a food processor or mince them with a knife until you get a rice-like texture.  

Pro Tip: “Riced” or store-bought minced cauliflower isn't suitable for this dish. You'll have to begin by mincing or grating a fresh head of cauliflower — this extra step will surely be worth the work! 

Step 2:

Grind the nori sheet with salt, pepper, and chili in a blender or food processor until it is finely chopped.

Pro Tip: Nori gives the dish a “fishy” flavor. 

Step 3: 

Add the blended nori mixture and chopped/blended cauliflower into a large bowl. Then, add lime zest, juice, onions, tomatoes, and cilantro, and stir thoroughly to mix everything fully. Place the bowl in the fridge and let it sit for about 1 to 3 hours to let it settle. 

Pro Tip: Leave it in the fridge for a minimum of 30 minutes to allow the flavor to develop. 

Step 4:

When ready to serve, taste for salt, and adjust it accordingly if needed.

Pro Tip: If you add more ingredients, let it marinate for another 10-15 minutes. 

What To Serve With Vegan Cauliflower Ceviche 

To put it out simply, cauliflower ceviche is consumed just like you eat regular seafood ceviche. 

If you want to go for a fancier serving, pair it with crispy corn tostadas (with extra lime), saltine crackers, celery sticks, lettuce cups, or corn chips to scoop it up. Avocado chunks and your favorite hot sauce (for added heat) will also do great. 

Additionally, vegan ceviche can work as a starter for Mexican dishes, like soyrizo potato tacos, or as a light summer meal with tomatillo avocado salsa or this mango cucumber salad salad. Enhance the meal by combining it with ice-cold agua frescas, a margarita mocktail, or any of your favorite hot-weather beverages. 

cauliflower ceviche recipe

Ingredient Swaps for The Recipe 

If you don’t have any of the aforementioned ingredients, here are a few substitutes you can use — after all, our main purpose is to make the recipe as doable and hassle-free as possible! 

  • The red onion can be replaced with white onion or any sweet option like Maui. 
  • Habanero or serrano peppers can be used instead of jalapeno. 
  • Any tomato shape and variety, even grape or cherry tomatoes, can be used. 
  • If cilantro isn’t your thing, replace it with parsley, or just skip this step. 


With the vegan cauliflower recipe elaborated with all the ingredients and steps involved, we will now answer any questions you might have. 

How long does the vegan ceviche last in the fridge? 

There are times when you’re hosting a grand party or dinner, and you want to prepare a few items a day or two earlier. That’s when you might find yourself asking, “how long can the vegan ceviche last in the fridge without going bad?”

Here’s the answer: the ceviche cauliflower will do well in the fridge for up to 3 days. However, since it contains acidic ingredients, you won’t be able to preserve it for too long. But hey, you can still prepare it around 48 hours prior to the grand dinner to get some burden off your shoulders! 

How healthy is the vegan ceviche? 

The vegan ceviche is a healthy snack and a nutritious meal. The cruciferous vegetables used are packed with anti-oxidants from cilantro, avocado, tomatoes, and onions. The best part is that this meal will keep you feeling full without the extra calories.

cauliflower ceviche

9 nutritious ingredients, 3 basic spices, and 4 simple steps — that’s all you need for the healthy yet appetizing vegan cauliflower ceviche! Not to forget, it’s the perfect option for vegans, vegetarians, and meat lovers alike. 

So, tick off the ingredient list and start preparing this dish for your next meal now! 

vegan ceviche cauliflower

Vegan Ceviche Cauliflower

This cauliflower ceviche combines cauliflower, veggies, lime and seaweed for an easy vegan ceviche recipe - easy, healthy and light meal!
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine vegan


  • 1 small head cauliflower
  • 1 tomato, chopped
  • 1 medium red onion (finely chopped)
  • 1 jalapeno, minced (seeds removed)
  • 4 tbsp lime juice (from about 3 limes)
  • 1 tsp lime zest
  • 1/2 cup cilantro, finely chopped
  • 1/2 nori sheet
  • 1/4 tsp chili powder
  • 1/4 tsp black pepper
  • 1 tsp sea salt


  • Grind the nori sheet with the salt, pepper, and chili in a blender or food processor until it is finely chopped. Transfer to a large bowl
  • Cut the cauliflower into small pieces. You could just give it a few pulses in a food processor.
  • Add the lime zest, juice, tomatoes, onions, cilantro, and jalapeno to the bowl with the finely chopped cauliflower and nori. Toss to mix, then put in the fridge for 1–3 hours until ready to use.
  • Serve with avocado and tortilla chips.
Keyword healthy
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