It’s rare to find someone who doesn’t like ceviche, but if you are trying to eat less animals, finding a good ceviche can be a challenge. Enter- Spicy Cauliflower Ceviche with Coconut Milk & Peanuts! This recipe is honestly to die for, and you can add all sorts or additions or exchanges to make it your own.

Once you have the cauliflower method down you are off and runnin’. I served it with some Rhythm Superfoods Beet Chips, both on the side and crumbled on top for an interesting and sweet crunch. You can also serve with tortilla or plantain chips for dipping. It’s plant-based (aka vegan), paleo, dairy-free and dee-lish!

Spicy Cauliflower Ceviche with Coconut Milk & Peanuts

3/4 lb cauliflower, cored and cut into baseball size chunks (about 1/2 medium head)
2 medium garlic cloves, finely chopped
3/4 teaspoon Himalayan salt
Zest of 1 lime
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1/2 cup coconut milk, full fat
3/4 cup mango or papaya, cut into small cubes
1/4 small red onion, thinly sliced
Jalapeño or serrano finely chopped (amount depends on desired spice)
3 Tablespoons finely chopped cilantro
1/4 cup peanuts, roughly chopped
Cilantro leaves as needed for garnish

Makes 4 large servings

Shave each chunk of cauliflower on a box grater or a mandolin set about 1-2 millimeters thick. Then gently chop the larger slices into ½ inch pieces. Place the cauliflower, garlic and citrus juice and zest in a bowl so that the juice covers the cauliflower. Add the salt and mix well. Place in the refrigerator for at least 30 minutes to an hour, stirring a few times to coat well with the juice.

When you are ready to serve; drain off half of the citrus juice and add coconut milk, onions, desired fruit, chilies and cilantro and stir well to combine. Taste and adjust salt or lime if necessary. To serve distribute between 4 bowls, top with the nuts and cilantro leaves.

Tips & Substitutions~

*Start with this amount of chili but if you like some kick add a bit more.

Use fish, shrimp, thinly sliced calamari or scallops in place of the cauliflower.

Use toasted cashews or macadamia nuts in place of the peanuts.

Avocado is a nice addition.