Ingredients
Directions
Make the marinade: to a high-speed blender add lime juice, lemon juice, garlic, celery, jalapeño, cilantro, hemp seeds, and salt, if using and blend until smooth. Set aside.
In a large bowl add cauliflower florets and the marinade, and mix until well combined. Marinate the cauliflower for at least 1 hour. See Chef’s Notes for additional prep ahead instructions.
Once the cauliflower has tenderized add the remaining ingredients and mix well to combine.
Dish out a hearty portion into glass serving bowls and enjoy!
Chef's Notes
Substitutions
Substitute cauliflower with shredded hearts of palm.
Substitute jalapeño with habanero for more heat, sweet yellow bell pepper for no heat, or the traditional aji amarillo if you are able to find it.
Substitute papaya with pineapple, cantaloupe, butternut squash, peach, or sweet potato.
Substitute cilantro with celery leaves.
Prep Ahead
If you’d like to marinate the cauliflower overnight do not add any of the remaining ingredients until you are ready to serve.
What is Leche de Tigre?
Leche de Tigre is considered to be a health tonic among ceviche connoisseurs. Most versions of the lime-based marinade have immune-supportive ingredients such as onions, garlic, hot peppers (aji amarillo or habanero), and herbs blended together with plenty of citrus, and, typically, fish. Over time other nutrient-rich ingredients like celery and ginger were added, giving this healthy marinade medicinal claims. Our version is completely plant-based with hemp seeds standing in for the fish. While many ceviche lovers will enjoy the marinade as a drink once the ceviche has been devoured, feel free to enjoy this tasty dish however you see fit!
How to enjoy this ceviche
Serve with sliced sweet potato or yuca.
Enjoy it with homemade plantain chips or whole-grain tortilla chips.
Use as a topping for tostadas.
Enjoy with your favorite whole grain like quinoa or corn.
Storage
If you have any leftovers, strain the marinade to prevent the softer ingredients from breaking down too quickly. Store the remaining marinade in a separate container for up to 5 days. Store the drained cauliflower mixture in an airtight container in the refrigerator for up to 5 days. When you’d like to enjoy more of this tasty ceviche, portion out your serving and pour your desired amount of marinade on top.
Ingredients
Directions
Make the marinade: to a high-speed blender add lime juice, lemon juice, garlic, celery, jalapeño, cilantro, hemp seeds, and salt, if using and blend until smooth. Set aside.
In a large bowl add cauliflower florets and the marinade, and mix until well combined. Marinate the cauliflower for at least 1 hour. See Chef’s Notes for additional prep ahead instructions.
Once the cauliflower has tenderized add the remaining ingredients and mix well to combine.
Dish out a hearty portion into glass serving bowls and enjoy!
