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Citrusy Papaya Cauliflower Ceviche

Rosie Mackay MS, CNS, LDN ·
Published June 22, 2023 ·
< 1 min read
Summary

Sweet meets sour in the Citrusy Papaya Cauliflower Ceviche! Taking inspiration from ceviche flavors all across Latin America including Peru, Mexico, Chile, and Ecuador, this dish is truly unique. Sweet papaya adds a delightful and colorful twist to an otherwise sour and zingy flavor experience. Marinated in our version of plant-based “Leche De Tigre” (Spanish for tiger's milk), cauliflower florets become tender the longer they sit (see Chef’s Notes for tips). Fresh mango, papaya, red onion, and jalapeno add a variety of nutrients, colors, flavors, and textures to create a festive ceviche that celebrates both culinary techniques and wholesome nutrition!

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Yields6 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

Marinade
 4 small limes (freshly squeezed)
 3 medium lemons (freshly squeezed)
 2 garlic cloves
 1 inch fresh ginger (peeled)
 ½ rib of celery (roughly chopped)
 2 tbsp organic jalapeño (deseeded, roughly chopped; optional)
 ¼ cup cilantro (whole leaves; optional)
 1 tbsp hemp seeds (hulled)
 ½ tsp salt (optional)
Ceviche
 1 small head of cauliflower florets (chopped into small bite-sized pieces)
 ½ cup red onion (thinly sliced into a half-moon shape using a mandoline or kitchen knife)
 1 cup ripe papaya (small dice)
 1 cup mango (fresh or frozen, small dice)
 ¾ cup tomatoes (deseeded and small dice)
 2 tbsp organic jalapeño (optional; small dice)
 1 tbsp cilantro (optional; freshly chopped)

Directions

1

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.

2

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.

3

Once the cauliflower has tenderized add the remaining ingredients and mix well to combine.

4

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

Marinade
 4 small limes (freshly squeezed)
 3 medium lemons (freshly squeezed)
 2 garlic cloves
 1 inch fresh ginger (peeled)
 ½ rib of celery (roughly chopped)
 2 tbsp organic jalapeño (deseeded, roughly chopped; optional)
 ¼ cup cilantro (whole leaves; optional)
 1 tbsp hemp seeds (hulled)
 ½ tsp salt (optional)
Ceviche
 1 small head of cauliflower florets (chopped into small bite-sized pieces)
 ½ cup red onion (thinly sliced into a half-moon shape using a mandoline or kitchen knife)
 1 cup ripe papaya (small dice)
 1 cup mango (fresh or frozen, small dice)
 ¾ cup tomatoes (deseeded and small dice)
 2 tbsp organic jalapeño (optional; small dice)
 1 tbsp cilantro (optional; freshly chopped)

Directions

1

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.

2

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.

3

Once the cauliflower has tenderized add the remaining ingredients and mix well to combine.

4

Dish out a hearty portion into glass serving bowls and enjoy!

Notes

Citrusy Papaya Cauliflower Ceviche
IngredientsDirections
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