An il Fustino recipe

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Author: Leslie (The Accidental Chef) Thomas

A unique & crunchy all-veggie ceviche side dish that is amazingly colorful, healthy, & tasty

Serves: 8

Raw Cauliflower Ceviche


1 large head cauliflower (2 pounds) or several smaller heads, net 1 pound florets - cut/shaved into tiny florets
1/2 cup, fresh lime juice
1/2 cup, orange juice
1 bunch, cilantro - coarsely chopped
1 pint, red cherry tomatoes - halved
2 large cucumbers - cubed small
1 large avocado - cubed small
1 medium red onion - thinly sliced
3 large carrots (different colors) - peeled into ribbons
2 tablespoons, il Fustino Jalapeno Oil
2 tablespoons, il Fustino Blood Orange Oil
1/2 teaspoon, ground cumin
freshly ground salt & pepper, to taste


  1. Put lime juice, orange juice, & cut cauliflower in Ziploc bag to marinate for 90 minutes. Do not refrigerate. Turn bag over occasionally.
  2. Mix all ingredients, including cauliflower & fruit juices, in a large bowl. Add salt/pepper to taste.
  3. Let sit covered for 15 minutes. Mix again & serve, spooning liquid over the top.