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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







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