top of page

Cauliflower Squash Ceviche, featured in the El Nido Culinary Program cookbook, EL NIDO EATS


INGREDIENTS

1 cauliflower

5 grey squash (or any type

of zucchini/squash)

1 bunch cilantro

2 cloves garlic

2 cans refried beans

16-32 corn tostada shells

4-6 limes

1/4 cup water


PREPARATION

Chop cauliflower into small pieces.

Slice squash into thin rounds.

Chop cilantro finely.


INSTRUCTIONS

Boil the cauliflower in salted water

for 2 minutes, until tender but crunchy.


Use a blender or food processor to make the dressing. Combine the garlic cloves with the juice of the lime, cilantro, 1/4 cup of water, salt and pepper and then blend.


Marinate the cauliflower and zucchini in the dressing for a minimum of 15 minutes.


To assemble the tostadas, spread the refried beans on each shell and then top with the vegetable ceviche.


SERVES 8


"From its beginnings, The El Nido Culinary program has had a two-pronged approach towards empowering and uplifting the clients it serves – via youth development classes that teach our youth how to cook, how to show up to class with confidence, and how to work in a team; and via therapeutic family programming that teaches mothers how to cook for their infants and families, how to cook together, thereby strengthening their familial bond."

~ Max Kaplan, El Nido Culinary Council Coordinator







Location: Manchester Office Program: Early Head Start (EHS) Annual Salary: $46,000 - $51,000 Major Responsibilities: Plans, develops and implements operational procedures (Service Area Plans and Polic

Location: Panorama City Program: Select Home Visitation Salary: $54,000 Summary: The Lead Parent Educator will provide supportive in home services to families parenting young children in the areas of

Program: Best Start Regional Support Network Location: Panorama City Annual Salary: $75,000 - $80,000 Program Summary: El Nido is contracted by First 5 LA as the lead organization in a Regional Suppor

bottom of page