Avocado-Cauliflower Ceviche

Menu PartAppetizer/Small Plate
avocado ceviche

Chef Leslie White

The Roost

Longmont, Calif.

Chef Leslie White created a vegetarian version of ceviche, subbing cauliflower, tomatoes, cucumber and avocado for the usual seafood. It marinates overnight in the refrigerator to blend the flavors and is served with chips for handy scooping.


4½ cups cauliflower pieces, including stem (18 oz.)

3 cups tomatoes, seeded and diced (18 oz.)

¾ cup diced onion

¾ cup diced bell pepper

¾ cup seeded, diced cucumber

1½ tbsp. minced, seeded jalapeno

1 tbsp. minced garlic

3 tbsp. lime juice

1 tbsp. lemon juice

1 tbsp. orange juice

2¼ tsp. agave syrup

2 bunches cilantro, chiffonade

1½ tbsp. salt

¾ tsp. ground black pepper

3 ripe fresh avocados, peeled, seeded and diced

Tortilla chips


  1. Cut up cauliflower florets and stems into ¼- to ½-inch pieces. Boil pieces until al dente, 4 to 6 minutes. Strain and let cool.
  2. In large bowl, combine the cooled cauliflower pieces and remaining ingredients except avocado; mix well. Refrigerate and allow ingredients to marinate for 12 hours or overnight.
  3. In serving bowl, measure 1 cup cauliflower mixture. Gently fold in diced avocado before service. Serve with tortilla chips.

Photo courtesy of California Avocado Commission

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