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Coconut Lime Ceviche

Recipe courtesy of Jason Wrobel

Show: How to Live to 100

Episode: Cuckoo for Coconuts

Coconut Lime Ceviche

Name: Coconut Lime Ceviche
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
Ingredients: 4 young (Thai) coconuts; Juice of 4 limes; 1/4 cup fresh orange juice; 5 green onions, minced; 2 medium tomatoes, diced; 1/2 large cucumber, diced; 1/2 jalapeno, seeded and minced; 1/2 green bell pepper, seeded and diced; 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh cilantro; 1 1/2 tablespoons olive oil; 1/2 teaspoon sea salt; Pinch cayenne; 1 avocado, peeled, seeded and diced; 1 bag tortilla chips or sweet potato chips, for serving

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Level: Advanced
Total: 1 hr 30 min

Prep: 45 min
Cook: 45 min

Yield: 6 to 8 servings

Level: Advanced
Total: 1 hr 30 min

Prep: 45 min
Cook: 45 min

Yield: 6 to 8 servings

Ingredients

4 young (Thai) coconuts

Juice of 4 limes

1/4 cup fresh orange juice

5 green onions, minced

2 medium tomatoes, diced

1/2 large cucumber, diced

1/2 jalapeno, seeded and minced

1/2 green bell pepper, seeded and diced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1 1/2 tablespoons olive oil

1/2 teaspoon sea salt

Pinch cayenne

1 avocado, peeled, seeded and diced

1 bag tortilla chips or sweet potato chips, for serving

Directions

Watch how to make this recipe.

With a cleaver, make four identical cuts on the top of each coconut, forming a square; then "pop" open the tops using the back of the cleaver blade. Pour the coconut water into a glass storage jar and refrigerate for later use. Now, with a swift chop, crack the coconuts in half. Pry out the coconut meat using the backside of a large spoon. Rinse the coconut meat and pare away any remaining bits of husk. Chop the coconut meat into 1/2-inch squares and transfer them to a medium mixing bowl. Add the lime juice and orange juice and toss to mix.
Add the green onions, tomatoes, cucumber, jalapeno, bell pepper, parsley, cilantro, olive oil, sea salt and cayenne and gently mix to combine. Finally, mix in the avocado. Serve immediately, with tortilla chips on the side, or chill in the refrigerator for 30 minutes to 1 hour before serving.

Coconut Lime Ceviche

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