Name: Summer Vegetable Ceviche
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2.5 cups cauliflower florets (most of the stem removed); 1.5 tbsp lime juice; 1 tbsp olive oil; 0.25 cup raw pumpkin seeds (plus extra for garnish); 0.125 cup chopped almonds; 0.5 tsp dried chipotle powder; null null sea salt (to taste); null null ground black pepper (to taste); 2 sprigs mint leaves (chopped); 0.5 null zucchini (peeled into ribbons); 1 null carrot (peeled into ribbons); 2 null radishes (thinly sliced); 1 null large cob of corn (kernels removed); 1 null small red bell pepper (stemmed and julienned); 1 null small shallot (thinly sliced); 3 null limes juice; 2 tsp dijon mustard; 2 tsp raw agave nectar; 1.5 tbsp olive oil; null null sea salt (to taste); null null ground black pepper (to taste); 2 sprigs basil leaves (finely chopped); 2 sprigs cilantro leaves (finely chopped)

Instructions

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1

Finely chop the cauliflower florets (2.5 cups) (as if mincing garlic) and place into a medium bowl. Add the raw pumpkin seeds (0.25 cup), chopped almonds (0.125 cup), lime juice (1.5 tbsp), olive oil (1 tbsp), dried chipotle powder (0.5 tsp), [sea salt], and [ground black pepper]. Stir to combine. Set aside while you prepare the ceviche. Chop and add the mint right before you're ready to serve.
2

For the ceviche, place all ribboned/chopped vegetables (the zucchini (0.5), carrot (1), radishes (2), cob of corn (1 large), red bell pepper (1 small), and shallot (1 small)) in a large bowl. Pour the juice (3 limes) on top. Add the dijon mustard (2 tsp) and raw agave nectar (2 tsp). Toss with your hands to combine. Scrunch the vegetables down near the lime juice pooling at the bottom of the bowl. Allow this mixture to sit for about 10 minutes, tossing it up here and there. This is where the “curing” and softening up of the veggies happens.
3

After 10 minutes, drain out most of the juice from the ceviche, reserving about 1-2 tbsp. Toss the remaining vegetables and lime juice with the olive oil (1.5 tbsp) and season with [sea salt] and [ground black pepper] to taste.
4

To serve: divide the pilaf between two plates, flattening it slightly. Divide the ceviche among the two plates next, placing on top of the pilaf. Garnish with the basil leaves (2 sprigs) and cilantro leaves (2 sprigs) and more [raw pumpkin seeds] if you like.