This recipe for vegan ceviche tostadas is one of my favorite vegan authentic Mexican recipes ever. This quinoa and cauliflower ceviche is tangy, refreshing, very tasty, and easy to prepare.
Why this an authentic mexican recipe?
Every summer as a kid we spent a lot of time on the beach. My parents loved to explore different places in Mexico, so every holiday was a different beach. The best part of all was that we got to taste all the food from different states from Mexico. Mexican food is so rich and flavorful every state has its own cuisine.
For example, ceviche. Mexican food is vast, and these vegan ceviche tostadas are my version of a typical Pacific beach ceviche. If you are in one part of Mexico, the ceviche would be with tomato sauce, but in another part of Mexico, it would be just lime juice or a cilantro lime sauce; in some places, they put carrots, in others they don’t.
About the vegan ceviche tostada recipe
This recipe for vegan ceviche tostada is inspired by one of those trips. The vast difference is that the ones that I ate as a kid had fish and other types of seafood.
I love using the quinoa and the cauliflower together because they give ceviche the perfect texture in every bite. And with the crunchiness of the carrots and spiciness of the jalapeño chili pepper, this ceviche is a dream.
- Cauliflower. Cauliflower is one of the most versatile vegetables there can be. It can be eaten raw (aguachile), roasted (with crispy chili), in sandwiches (cauliflower banh-mi), soup (cauliflower soup), tacos (roasted cauliflower tacos) and well cauliflower is the perfect substitute for fish in ceviche.
- Carrot. Dice the carrots so eat bite gets a boost of flavor and texture from them. Sub with diced seeded cucumbers, use English or Persian cucumbers to make this recipe faster.
- Quinoa. Apart from giving volume to the ceviche, it also adds tons of nutritional value.
- Cilantro, jalapeño, lime juce, and onion. These because every Mexican dish, vegan or not, must have some of these ingredients, don’t you think? Feel free to substitute the jalapeño pepper for chile serrano.
How to make the quinoa cauliflower ceviche tostadas?
When preparing this dish, I like to add the chopped onion and the lime juice first. The lime juice will take away the spiciness of the red onion and will make the dish flavorful.
Then add the cooked and cooled quinoa, the diced carrots, cauliflower florets, the rest of the ingredients and mix carefully. Season, taste, and adjust if needed.
Who is this vegan cauliflower ceviche is for?
Adults, children, pregnant women, and those allergic to fish or shellfish. You can give it to the whole family without food poisoning danger; the fish is bad or old or full of mercury.
tips, tricks for the best quinoa cauliflower ceviche
- Other ingredients. There are many ingredients you could add to the vegan ceviche: mushrooms, hearts of palm, diced fruits and all of them are incredibly delicious, but this quinoa and cauliflower ceviche is definitely my favorite.
- If youa re missing the fishiness of fresh and authentic ceviche you could season with seaweed power or toasted nori.
- Quinoa. Keep a container of quinoa in your fridge. This ceviche comes together so quickly, and very fast if you have cooked quinoa in your fridge.
- Serve. This recipe will be perfect on tostadas (hard corn tortillas that can be fried or baked), with corn tortilla chips, it is ideal stuff an avocado or a poblano chile. If you wish you could spread a little bit of vegan mayo on the tostada and finish it up with an avocado slice.
Other recipes that you may like:
This vegan ceviche tostada is made with a vegan ceviche made with cauliflower, quinoa, carrots, and other very Mexican flavors. So here is the recipe for these fantastic tostadas, and I hope you like them. If you do, please rate it with five stars and it. And, if you make them share on Pinterest o Instagram with the #piloncilloyvainilla so I can see it.
Vegan ceviche tostada
- 2 ½ cups raw and finely chopped cauliflower
- 1 ½ cups cooked and cooled quinoa
- 1 cup peeled and diced carrot
- ½ cup finely chopped red onion
- 1 jalapeño pepper thinly sliced
- ½ cup lemon juice
- 3 tablespoons extra virgin oil olive
- 11/2 teaspoon sea salt
- ¼ cup chopped cilantro
- 10 mint leaves
- ½ teaspoon dried oregano
- 6-10 homemade or purchased corn tostadas
- Avocado slices
- Chop the cauliflower as small as you can. You could use a food processor and just pulse it.
- Put it in a large bowl and add the quinoa, onion, carrot, and slices of the jalapeño.
- In a separate bowl mix the lemon juice with olive oil and salt. Pour over the mixture of cauliflower and quinoa. Mix well. Add herbs, mix and test. Adjust the seasoning if necessary.
- Serve on top of corn toast and finish it with slices of avocado.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.