Traditionally, ceviche is a fish dish. It comes from Peru and is an internationally popular dish that is prepared in a variety of ways. Seasoned with ají, chili, chopped onion, salt and coriander, ceviche is a refreshing summer dish full of flavor. The wonderful vegan version appeals to those interested in the conservation of the oceans and aquatic wildlife.
1 cauliflower, small-medium sized head
2 cups tomatoes, small cubes
1 cup red onions, diced small
1 cup cilantro, chopped
1 cup cucumber, small cubes
½ cup fresh lime juice
1 chili serrano (you can add more if you like it spicy)
1 tsp salt
1 tsp fresh black pepper
1 tbsp ketchup
1 tsp golden chlorella
Tostadas (tortilla in Mexican cuisine)
2 avocados, pitted, sliced
In a large bowl, grate the cauliflower with the side of a grater that has large holes. Add the golden chlorella, tomatoes, onions, cilantro, cucumber, salt, pepper, serrano chili, ketchup, and lime juice. Mix all ingredients and season to taste. Leave the mixture to rest in the fridge for about 30 minutes. Serve on tostadas and add avocado slices.