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Cauliflower Ceviche Tostada with Mango Pico

Tags: dairy free, gluten free, grain free, soy free, tortillas, vegan, vegetarian,

Estimated Time: 5 hours and 30 minutes

Servings: 2-4

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?)


  • 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 

For Mango Pico:

  • 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 


  1. Preheat oven to 350F. 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. 
  2. 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. 
  3. For mango pico: Combine all ingredients and season with salt and pepper. Refrigerate until ready to use. 
  4. Use a slotted spoon to place some cauliflower on crispy almond tostada. Top with pico and toasted sesame seeds.

Used in this Recipe

Grain Free Almond Flour Tortillas