- Prep-time: / Ready In:
- Makes 4 to 6 servings
- Serving size: ¼ of recipe
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There's no seafood in this dish, but we don't think you will miss it—and the fish won't be mad either. Instead we use cauliflower. The lime juice breaks down its fibers, resulting in a salad or dip so tasty that you won't want to share. Serve with baked tortilla chips or spoon into whole wheat pitas for a grab-and-go meal. Just cancel the party now and keep it to yourself!
Ceviche dip recipe adapted from Thug Kitchen: Party Grub
By Bad Manners,
Ingredients
- 1 small head of cauliflower, finely chopped (about 2½ cups)
- 2 cups tomatoes, diced (about 4 medium)
- ½ cup chopped red onion
- 1 jalapeno, diced
- ¼ teaspoon salt
- ½ cup lime juice
- ¼ cup chopped cilantro
- 1 avocado, diced
- Freshly ground black pepper, to taste
Instructions
- Mix together the cauliflower, tomatoes, red onion, jalapeño, salt, and lime juice in a medium bowl. Add the cilantro and let the mixture sit in the fridge for at least 1 hour.
- Add the avocado and black pepper to taste. Serve immediately.
Nutritional Information:
Per serving (¼ of recipe): 127 calories, 15 g carbohydrates, 3.4 g protein, 7.8 g total fat, 1.2 g saturated fat, 0 g cholesterol, 162 mg sodium, 6.2 g fiber, 5.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 3 votes)Been making this for years now so far my favorite recipe
What would you suggest for someone who dislikes onions & tomatoes? Perhaps I should replace them with hearts of palm & garbanzo beans.
Actually I will use the gremolata on other dishes too from now on. And last – I used mashed potatoes (as I did not have polenta) it worked perfect. Thank you for the great recipe.