Vegan Cauliflower Ceviche Recipe (with Video)

Prepare the cauliflower and sweet potato
1. Trim the cauliflower and remove stem.
2. Gently drop into a pot of salted boiling water.
3. Cook until just fork tender, about 8 to 10 minutes.
4. Transfer to an ice bath and cool completely.
5. Roughly chop and set aside.
6. Add the sweet potato to the same pot of boiling water.
7. Cook until fork tender, about 10 to 12 minutes.
8. Drain and let cool.
9. Add to the cauliflower.
Prepare the sauce
1. In a blender, combine lime juice, lemon juice, garlic, 2 tablespoons cilantro, aji pepper paste, 2 tablespoons red onion, and salt and pepper.
2. Add in 4 cubes of ice and blend until completely smooth.
3. Pour into the bowl with the cauliflower, through a fine mesh strainer to remove any pulp.
Final steps
1. Stir in the remaining cilantro, red onion, hominy, habanero, and avocado.
2. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed.
3. Cover tightly with plastic wrap and chill for at least 1 hour before serving.
4. Serve with tostadas or tortilla chips.
5. Enjoy!