Cauliflower ceviche tacos
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Loading... - Hoi Angelique
- 07 Sep 2021
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Prep 20 min
Cook 40 min
Serves 4-6
For the ceviche
1 red onion, peeled and very finely chopped
1 cauliflower, sliced
1-2 jalapeños or green chilli, finely sliced
Juice of 3 unwaxed limes
2 tbsp tequila
1 tsp salt
1 tsp cumin seeds
For the rest
12 cherry tomatoes or 3 big ones
Juice of 1 lime
1 small bunch coriander
12 small corn tortillas
2 avocados
A few dashes of hot sauce
Edible flowers (optional – I used marigolds)
Put the onion in a small bowl, cover with cold water, then leave to sit for a couple of minutes to mellow.
Use a knife or mandoline to finely slice or chop the cauliflower: you want it to be thin enough that it’s all going to be kissed with the lime juice. Put it into a bowl, add the jalapeno, the lime juice, the tequila, the salt and cumin, and three-quarters of the drained red onion, then toss with your hands. Set aside for at least 30 minutes at room temperature.
Chop the tomatoes, and mix with the rest of the red onion, the juice of half the lime and a quarter of the coriander.
Put the avocados into a food processor with the juice of the other half of the lime and a good pinch of salt, and blitz smooth.
Serve the ceviche on dry-fried tacos with the avocado cream, the tomatoes, more coriander, a dash of hot sauce and some flowers, if you have them, for a little Mexican colour and spirit.
