California Avocado Cauliflower Ceviche

HomeRecipesMeals & DishesAppetizersCalifornia Avocado Cauliflower Ceviche

Start cooking

Serves: 12

Ingredients
Instructions

4 1/2 cups cauliflower pieces, including stem (18 oz.) 3 cups tomatoes, seeded, diced (18 oz.) 3/4 cup ¼" diced onion 3/4 cup ¼" diced bell pepper 3/4 cup ¼" seeded, diced cucumber 1 1/2 Tbsp. minced jalapeño 1 Tbsp. minced garlic 3 Tbsp. lime juice 1 Tbsp. lemon juice 1 Tbsp. orange juice 2 1/4 tsp. agave syrup 2 bunches cilantro, chiffonade 1 1/2 Tbsp. salt 3/4 tsp. black pepper 3 ripe, Fresh California Avocados, peeled, seeded, diced* Tortilla chips

Cut up cauliflower florets and stems into ¼”- ½” pieces. Boil pieces until al dente, 4-6 minutes. Strain and let cool.
Add the remaining ingredients (except avocado) to the cooled cauliflower pieces and mix well.
Refrigerate and allow the ingredients to marinate for 12 hours or overnight.

Assemble, per order:

Portion 1 cup of cauliflower mixture into serving bowl. Gently fold in diced avocado before service. Serve with tortilla chips.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.