RAW CAULIFLOWER CEVICHE

For more recipes visit recipes.ilfustino.com

Author: Leslie (The Accidental Chef) Thomas A unique & crunchy all-veggie ceviche side dish that is amazingly colorful, healthy, & tasty

Ingredients

  • 1 large head cauliflower (2 pounds) or several smaller heads, net 1 pound florets – cut/shaved into tiny florets
  • 1/2 cup, fresh lime juice
  • 1/2 cup, orange juice
  • 1 bunch, cilantro – coarsely chopped
  • 1 pint, red cherry tomatoes – halved
  • 2 large cucumbers – cubed small
  • 1 large avocado – cubed small
  • 1 medium red onion – thinly sliced
  • 3 large carrots (different colors) – peeled into ribbons
  • 2 tablespoons, il Fustino Jalapeno Oil
  • 2 tablespoons, il Fustino Blood Orange Oil
  • 1/2 teaspoon, ground cumin
  • freshly ground salt & pepper, to taste

Directions

Put lime juice, orange juice, & cut cauliflower in Ziploc bag to marinate for 90 minutes. Do not refrigerate. Turn bag over occasionally.

Mix all ingredients, including cauliflower & fruit juices, in a large bowl. Add salt/pepper to taste.

Let sit covered for 15 minutes. Mix again & serve, spooning liquid over the top.

Posted by:il Fustino

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