Cauliflower Ceviche

We really liked the idea of this. I made the recipe exactly as written, although we ate it as tacos with avocado and tomato as toppings. When I make it again, I will omit the kelp and wakame. It's much better as a vegan riff on tacos rather than ceviche, which honestly I don't think can be improved upon. But we really enjoyed it! So healthy, and vegan, which our over-fished world needs.

Can anyone before I try this tell me why store brought riced cauliflower won’t work?

I agree with Susan. I made it and while I enjoyed the mix on tostadas, it did not suggest ceviche even with the wake error and nori. A great meal, but a different title is needed.

Never peel or pit an avocado. Simply cut in half longways, remove the pit by dropping a large knife sharp edge into the long axis of the pit and lifting it ( or leave the pit in if you only need half). Then gently slice or cube the avocado down to the skin and scoop out with a spoon. Voila. Use the empty skin to cover the other half if you are not using it right away. It will not go brown

We really liked the idea of this. I made the recipe exactly as written, although we ate it as tacos with avocado and tomato as toppings. When I make it again, I will omit the kelp and wakame. It's much better as a vegan riff on tacos rather than ceviche, which honestly I don't think can be improved upon. But we really enjoyed it! So healthy, and vegan, which our over-fished world needs.

Sub'd limes and store bought Furikake seasoning for the nori and seasonings. Used as filling for a nori burrito: nori sheets, spread crushed avocado and topped with sprouts and hot sauce. Very easy and yummy!

It's meant to be fish-less. Commercial fishing is decimating the world's oceans.

For anyone planning on using this as a taco filling, I would suggest significantly reducing the lemon juice. I really enjoyed the nori and wakame flavors and would add more next time.

Great idea, which I tweaked, adjusting the Mexican angle a bit more: lime juice for lemon, minced green onions and some chopped Manzanilla olives. I did not use the Asian ingredients, however when I added the small amount Tamari (soy) aesthetically you loose the bright white color. If you want that flavor, go for it, I will hold off next time around. Great idea!

I swear by this recipe - it checks the box for salty, sour, spicy, creamy, and crunchy! It's so good, I can't tell that it's healthy. I often simply eat it with tortilla chips.

We made this and found it to be a tasty approximation of ceviche, because of the nori addition. Recommend making it "by the book" first, especially if you are usually a fish eater.

They probably assumed store-bought riced cauliflower would be frozen and therefore too wet. If your store sells fresh riced cauliflower that's less than a day old, I can't see why it wouldn't work.

Here yo say that store bought riced cauliflower worked just fine!

I think because author says: "no-fuss ceviche that tastes like the sea despite having no seafood in it."

I know it's a vegan recipe, but I think fish sauce would be delicious in place of the soy if you aren't fully vegan. I didn't have any nori on hand so omitted, and I believe it would have added a nice touch. I loved not turning on my oven and having something satisfying, healthy, and quick. I will definitely repeat this idea!