Raw Vegetable Ceviche - cooking recipe

Ingredients

1 head cauliflower, broken into florets
3 carrots, peeled and finely chopped
3 plum tomatoes, seeded and chopped
4 ounces white mushrooms, sliced
1 small onion, finely chopped
1/4 cup chopped fresh cilantro
salt to taste
2 limes, juiced
18 tostada shells
2 avocados - peeled, pitted, and thinly sliced

Preparation

Combine cauliflower, carrots, tomatoes, mushrooms, onion, and cilantro in a glass bowl. Season with salt and add lime juice. Mix carefully, cover, and chill ceviche for 1 hour.
Serve ceviche on tostadas and garnish with avocado slices.