Ceviche Tostada (Vegan)
Recipe type: Vegan
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 12
Cauliflower ceviche is served atop a toasted corn tortilla and topped with sliced avocado. This is a light and refreshing appetizer or entree. Unlike my previous cauliflower ceviche recipe, I have omitted the hot sauce and jalapeno from this recipe. Instead, I am allowing people to add hot sauce to their individual tostadas as they like. The total cost of this recipe is $8.15 or about $0.68 per tostada.
  • 1 head cauliflower, finely chopped ($1.00)
  • Juice from 4 limes ($0.80)
  • ½ medium red onion, finely chopped ($0.40)
  • 1 Persian cucumber, finely chopped ($0.25)
  • 1 Roma tomato diced ($0.40)
  • 1 bunch cilantro, leaves only, chopped ($0.34)
  • ¼ teaspoon salt ($0.01)
  • ½ teaspoon black pepper ($0.01)
  • ½ cup tomato juice ($0.20)
  • ¾ cup vegan mayonnaise ($2.38)
  • 1½ medium avocados, sliced ($1.36)
  • 12 tostada shells ($1.00)
  1. Mix cauliflower, onion, and lime juice and allow to soak for at least 30 minutes or up to 4 hours in the refrigerator.
  2. Chop cucumber, and tomato and add to the bowl with the cauliflower and onion mixture.
  3. Remove cilantro leaves from stems and chop.
  4. Add chopped cilantro to bowl with cauliflower mixture.
  5. Sprinkle salt and pepper on top of vegetable mixture.
  6. Add tomato juice.
  7. Mix well to combine.
  8. Allow to chill in the refrigerator for 30 minutes to allow flavors to fully combine.
  9. When ready to serve, spread a tostada shell with about 1 tablespoon of mayonnaise then top with the cauliflower ceviche. (about ⅔ cup of ceviche)
  10. Arrange slices of avocado on top of ceviche tostada and serve with hot sauce on the side. .
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/vegan/ceviche-tostada-vegan/