VEGAN CEVICHE TACOS

Summer
Written By Michelle Magdalena

SAVE A FISH - HAVE A PARTY

Ceviche is a seaside specialty, as a California girl and daughter to a fisherman I was raised with ceviche and have never feared it, for those that may be nervous about raw fish “cooked’ in lime juice, the coliflower substitution is a likely joy. Much like salsa, ceviche can easily become a main dish or hearty appetizer with chips and guacamole, or beans and rice. Remember, overfishing is a real problem and farmed fish is no answer, we all need to cut down on our consumption but if you are having fish make sure it’s sourced sustainably. 

INGREDIENTS

1/2 cauliflower finely sliced

4-5 limes juiced

1 teaspoon sea salt

1/2 cup minced cilantro

1/2 cup minced onion

1/2 cup minced peppers or jalepeño

 
Michelle Magdalena

Michelle Magdalena is an award winning fine art and commercial photographer. A first generation American with roots in Germany and a family history in photography and printing. Magdalena’a work harkens from another time, her education and tradition are based in film photography and documentary, uplifting her subjects in a historical sense. Her work focuses on womens empowerment, indigenous sovereignty and climate. Her publication Magdalena Magazine is a periodical of her personal work and journeys as an artist.

https://www.michellemagdalena.com
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