Name: Landlocked Ceviche
Total time: 75 min
Ingredients: 1 small head of cauliflower, finely chopped (about 2½ cups); 2 cups tomatoes, diced (about 4 medium); ½ cup chopped red onion; 1 jalapeno, diced; ¼ teaspoon salt; ½ cup lime juice; ¼ cup chopped cilantro; 1 avocado, diced; Freshly ground black pepper, to taste

Ready In: 75 minutes
Makes 4 to 6 servings
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There’s no seafood in this dish, but we don’t think you will miss it—and the fish won’t be mad either. Instead we use cauliflower. The lime juice breaks down its fibers, resulting in a salad or dip so tasty that you won’t want to share. Serve with baked tortilla chips or spoon into whole wheat pitas for a grab-and-go meal. Just cancel the party now and keep it to yourself!

Ceviche dip recipe adapted from Thug Kitchen: Party Grub

By Bad Manners, Jun 20, 2016

Ingredients

1 small head of cauliflower, finely chopped (about 2½ cups)
2 cups tomatoes, diced (about 4 medium)
½ cup chopped red onion
1 jalapeno, diced
¼ teaspoon salt
½ cup lime juice
¼ cup chopped cilantro
1 avocado, diced
Freshly ground black pepper, to taste

Instructions

Mix together the cauliflower, tomatoes, red onion, jalapeño, salt, and lime juice in a medium bowl. Add the cilantro and let the mixture sit in the fridge for at least 1 hour.
Add the avocado and black pepper to taste. Serve immediately.

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@NessieJayModel2 months ago

What would you suggest for someone who dislikes onions & tomatoes? Perhaps I should replace them with hearts of palm & garbanzo beans.

Beck & Bulow2 years ago

Actually I will use the gremolata on other dishes too from now on. And last – I used mashed potatoes (as I did not have polenta) it worked perfect. Thank you for the great recipe.

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about the author

Bad Manners

Bad Manners blew up the Internet back in 2012, when the duo—Matt Holloway and Michelle Davis—first began blogging. Their first cookbook, Thug Kitchen: Eat Like You Give a F*ck, was an instant #1 New York Times Bestseller. They are based in Los Angeles, California. Find them on Instagram and Twitter.

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