Cauliflower Ceviche Tostada with Mango Pico
Servings
2-4
Prep Time
390 minutes
Cook Time
10 minutes
There's nothing we love more (other than family, of course) than a simple and inclusive recipe. Ceviche is typically prepared with raw fish and citrus juice, but we decided to use a versatile veggie (hint: it rhymes with baulipower) to top off this crispy tostada. Best part? We also included a little sweet and tangy mango! (Is it just us, or all the sudden, do you feel like doing a little tango?)
Author: Siete Family FoodsIngredients
- 1 Siete Almond Flour Tortillas Siete Grain Free Almond Tortillas
- 1 Head Cauliflower, cut into small (bite-size) florets
- 1 Jalapeño, stem and seeds removed, minced
- 1 can Coconut Milk, full fat
- 6 Limes, juiced
- Salt and Pepper
- Toasted Sesame seeds for garnish
- 2 Tomatoes, small diced
- ¼ Red Onion, small diced
- 2 Ripe Mangoes, small diced
- 3 tbsp Minced Cilantro
- ½ Jalapeño, minced
- 2 Limes, juiced
- Salt and Pepper
Mango Pico
Directions
- Preheat oven to 350ºF
- On a baking pan, place almond flour tortillas flat and bake off for 10 -15 mins or until crisp
- Let them cool to room temperature
- Bring a medium pot of water to a boil
- Add salt and cauliflower and boil for 3 mins
- Shock cauliflower in ice water
- Remove from ice water and coat cauliflower in lime juice, coconut milk, and minced jalapeño, and a pinch of salt and pepper
- Cover and refrigerate for 4-5 hour, making sure to mix cauliflower so it stays coated with lime/ coconut liquid
- For mango pico: Combine all ingredients and season with salt and pepper
- Refrigerate until ready to use
- Use a slotted spoon to place some cauliflower on crispy almond tostada
- Top with pico and toasted sesame seeds
Leave a comment