We were fortunate enough to vacation in Los Cabos, Mexico and one of the things we loved most was the food! We were part of a big group on an incentive trip we earned through our business and the overwhelming favorite restaurant was La Cerveceria, which made delicious fresh tacos and ceviche. On our first day there, I ordered the Cauliflower Ceviche. My husband is not a huge cauliflower fan in general and was less than thrilled with this choice. But, he begrudgingly tried it and loved it! We ate Cauliflower Ceviche every day for a week and have been craving it ever since! I decided to recreate it at home, and I have to say, it was pretty close to the original!
My Cauliflower Ceviche would be a great addition to any of your summer parties as a healthy side dish or appetizer. It uses simple, fresh ingredients and is super easy to prepare. If you think you don’t like cauliflower, you will love this!
I found Fresh Riced Cauliflower at Trader Joe’s, but you can also just chop a whole head in a food processor. I served the ceviche with Organic Blue Tortilla Chips. Yum!
This was our view while eating our ceviche most days…..Recreating this recipe brought me back to this beautiful place, eating and spending times with friends on a well earned vacation! Food is all about creating an experience.
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My Cauliflower Ceviche would be also go great with either of these Mexican inspired Chicken Dishes
- 2 cups riced Cauliflower
- 2 large tomatoes, diced
- 2 garlic cloves, minced
- Juice of 2 Lemons
- 1/2 Teaspoon Ground Cumin
- 1 Jalapeno, seeds removed and diced
- 1/4 Cup chopped cilantro
- Combine all ingredients in a large bowl
- Toss to combine
- Refrigerate for at least one hour for flavors to combine