Cauliflower Ceviche Tostadas

We are addicted to these tostadas! You wouldn't think that a vegetable on crisp corn tortillas would induce excitement, so believe me when I say you will make this over and over again. Geets' friend Marisela makes it for us one night. We sit down to a traditional Mexican home cooked meal. Corn and poblano soup, followed by these outstanding tostadas. Cochinita pibil sends us over the edge with sauteed green chiles and onions, ending with an orange bundt cake! The meal is outstanding, a food memory I will cherish, along with the love she dished out.   

The recipe comes to me from Geets, who obtains it from Marisela. Blanched cauliflower florets are marinated in Clamato, a tomato and clam based juice. Red onion, radish, cilantro, green chiles, lime juice, Worcestershire sauce along with seasonings also give the marinade a zesty flavor. If you cannot find Clamato, use V-8 or regular tomato juice. The recipe didn't call for it, but I add a heaped teaspoon of tajin, a chile and lime powder. Regular chile powder could be substituted. 

Marinate the ceviche for few hours, but it tastes best if it is made the day before. Buy the tostadas. It is way too cumbersome to fry them. It helps that the stores have numerous good products. Slather some mayo on the tostada. Cover the mayo with cauliflower using a slotted spoon to drain the liquid. Garnish with chopped avocado and more cilantro. Get ready for the crunch!


CAULIFLOWER CEVICHE TOSTADAS
Adapted from Marisela De La Parra and Geeta Rodrigues
Serves 6-8

1 small Cauliflower
1 small red Onion, chopped finely
6 red Radishes, thinly sliced
1 green Chile or Jalapeno, thinly sliced
1/4 cup Lime Juice
1 cup Clamato (See Notes)
1 teaspoon Worcestershire Sauce
3 tablespoons Cilantro, minced finely
1 teaspoon Tajin or Chile powder
1/2 teaspoon Kosher Salt
Ground Black Pepper
Tostadas
Mayonnaise
2-4 Avocados
Cilantro


Chop cauliflower into small bite size florets. 

Heat water till boiling. Season with salt.

Drop cauliflower into boiling water and cook till firm, about 2 or 3 minutes. 

Fill a bowl with cold water and ice cubes. 

Drain cauliflower and add to cold water to stop cooking.

Place red onion, radishes, green chile, cilantro, tajin, Clamato, Worcestershire sauce and lime juice in a glass bowl. 

Add drained cauliflower to Clamato juice. 

Season with salt and pepper. Mix well. 

Cover with plastic wrap and refrigerate for a few hours or overnight for best flavor. The cauliflower takes on a pinkish hue after marination.

Prepare tostadas assembly style. 

Keep mayo and cilantro leaves handy.

Cut avocado into small cubes. 

Lay a few tostadas on a baking sheet or clean countertop. The number depends on how much space you have.

Start by smearing tostadas with a tablespoon of mayo.

Use a slotted spoon to drain heaping portions of cauliflower. Cover the mayo with drained cauliflower. Draining the cauliflower allows the liquid to stay in the bowl, not on the tostada.

Scatter avocado and cilantro over the cauliflower.

Eat them right away! 

NOTES

Clamato is my choice, If you cannot find it, use V-8 or an tomato juice.

Tajin is Mexican seasoning, a mix of chile powder and dried lime zest. 

Tostadas are available in practically every grocery store in the US. I'm not sure what an adequate substitute would be.  

The ceviche keeps well in the fridge for up to a week.

Friends think the pale pink florets are shrimp! Corrected, they eat with gusto! I did say they are addictive! Thank you Marisela and Geets for this veggie wonder!

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