Veggie "Ceviche"

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Servings: 4 Prep: 30 min Dairy Free GAPS Gluten Free Low Carb Paleo Pescetarian Vegan Vegetarian Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Tomatoes, Cauliflower, Mango, Red Cabbage, Jalapeño Pepper, Oranges, Limes, Red Onion, Cilantro, Fresh Mint Leaves, Fresh Ginger, Red Chili Flakes, Cumin

Ingredients

2 tomatoes ⚠

1 cucumber

½ head cauliflower ⚠

1 mango ⚠

¼ head red cabbage ⚠

½ jalapeño pepper, optional ⚠

2 oranges ⚠

2 limes ⚠

¼ red onion ⚠

½ bunch cilantro ⚠

2 tablespoons fresh mint leaves ⚠

1 inch fresh ginger ⚠

⅛ teaspoon red chili flakes ⚠

½ teaspoon dulse flakes

½ teaspoon cumin ⚠

¾ teaspoon sea salt, plus more to taste

Instructions

1. Mince tomatoes. Seed and mince cucumber. Break cauliflower into tiny florets and discard the stems. Peel, pit, and mince mango. Mince cabbage.

2. Remove seeds and pith from jalapeño then dice, wearing gloves to avoid burning your skin.

3. Juice citrus fruit. Peel and chop onion. Chop cilantro and mince mint. Peel and grate ginger.

4. Place all the minced veggies in a glass dish with the citrus juices, ginger, red chili flakes, dulse flakes, cumin and sea salt, tossing to coat.

5. Cover and refrigerate for at least 3-4 hours - preferably overnight - stirring occasionally.

6. Serve.