The first time I ever had cauliflower ceviche, I was super skeptical. It was long before I went plant based, and as a huge ceviche fan, I felt like there was no way you could recreate it to be so damn good plant based. Well friends, I was definitely wrong!

Cauliflower ceviche is extremely simple to make and super inexpensive. It’s also a great way to clean out the fridge if you’re lookin to use some veggies. Perfect any time of the year for a party, meal prep, a picnic or a late night snack. I love it especially during early spring because citrus is everywhere and so fresh!

Serves 3-4


The Method:

This is the best because there’s only a few steps.

  1. Add all ingredients to a bowl. Mix well.

  2. Taste for saltiness.

  3. Let sit in the fridge for at least an hour.

  4. Enjoy immediately with chips or portion out into jars for meal prep!

The Goods:

  • 2 blood oranges, juiced

  • 2 lemons, juiced

  • 3 limes, juices

  • 1 medium avocado, diced

  • 1 cup cherry tomatoes, cut in half

  • 1 small purple cauliflower floret, tops cut off 

  • 2 watermelon radish, sliced

  • 1/2 bunch cilantro, diced

  • 1 can pinto beans, rinsed

  • 3 green onions, chopped

  • 1 jalapeño, seeded and minced

  • 2 garlic cloves, minced

Did you make this recipe?

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