Cauliflower Ceviche

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 cups (about 2 head) cauliflower
1 cup lime juice (juice from about 6 large limes)
2 cups Roma tomatoes (about 8)
2 roasted poblano peppers
1 medium yellow onion, finely diced
1 1/2 cups chopped cilantro


Yield: 6 cups//12 servings.

Bring a large pot of salted water to boil. Trim the leaves and stems of the cauliflower and discard them. Break up the large cauliflower florets into small pieces. Blanch the cauliflower pieces in salted, boiling water for 5-6 minutes. The cauliflower should begin to soften but should not be completely cooked.

Drain the water and immediately move to an ice bath to stop the cooking. Allow them to cool. Drain from the ice bath and chop into small pieces. I started out chopping but ended up just breaking apart the larger pieces.

In a glass bowl, combine the small cauliflower pieces with the lime juice. Refrigerate for at least two hours. The cauliflower will absorb some of the lime juice as it marinates. Stir occasionally.

Combine the marinated cauliflower with the tomato, roasted peppers and cilantro and season with salt to taste. Serve with tortilla chips, corn tostadas, etc.

To roast the poblano peppers: preheat broiler. Place the poblano peppers on a baking sheet and place them under the broiler. Broil until the skin is blistered and charred, rotating with tongs as necessary. They should be completely charred in about 20 minutes. Remove the charred peppers from the oven and place them in a glass bowl and cover with plastic wrap. Let them sit and sweat for about 20 minutes, the skins will begin to pull away from the flesh of the peppers. Remove the charred skins, open the peppers and discard the seeds and roughly chop the flesh.