Cauliflower Ceviche with Crab or any Ceviche is a dish that is perfect for this Lenten season as it allows us to sacrifice meat without sacrificing flavor. And ceviche is one of those dishes that has all the flavors we love. There are several variations of ceviche and today we will be doing one of those variations. Crab ceviche is something that I have enjoyed since my childhood, but it was until a few years ago that I was introduced to this version with cauliflower, and I loved it. Cauliflower is quite healthy, and I enjoy it in other recipes, but until then I would have never imagined that it would make such a great addition to crab ceviche. Today I will share with you the recipe that I was introduced to and I hope that you enjoy it just as much as I do.
Enjoy!
You may find all these ingredients in our market or at a Hispanic Supermarket in your area.
Visit our lent blog for more recipes for this season and if you make this recipe share a picture with us.
Cauliflower Ceviche with Crab
- March 26, 2021
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Ingredients
- A head of Cauliflower
- 2 Pounds of Imitation Crab
- 10-12 Limes
- 3 Tomatoes
- 3 Jalapeño Peppers
- ½ White Onion
- 1 Bunch of Cilantro
Directions
- Step 1
- Chop the cauliflower finely and boil it with salt for 2-3 minutes.
- Step 2
- Drain the cauliflower from the water and put the cauliflower into a bowl. Set aside.
- Step 3
- Chop the crab into strips and add to the bowl with the cauliflower.
- Step 4
- Cut the limes in halves and squeeze the juice into the bowl with the cauliflower and crab.
- Step 5
- Chop the tomatoes, jalapeno peppers, onion, and cilantro finely for ceviche and add to the bowl with salt to taste.
- Step 6
- Stir the ingredients and cover the bowl.
- Step 7
- Put it in the refrigerator for 1 to 3 hours.
- Step 8
- When the ceviche has cooled, serve with tostadas.
