The thinly sliced/shaved cauliflower and Persian cucumbers become sort of “pickled” by a lime juice mixture that softens them to the perfect al dente texture. The ceviche is tangy, balanced out by creamy ripe avocado, and served atop a crispy corn tortilla. My Vegan Chipotle “Queso” gives it an optional “kick” of spice and smokiness from the chipotle pepper.