Landlocked Ceviche

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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. Just cancel the party now and keep it to yourself!

Ceviche dip recipe adapted from Thug Kitchen: Party Grub

By Thug Kitchen, June 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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about the author

Thug Kitchen

Thug Kitchen 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.

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Landlocked Ceviche

Ingredients