Coconut Lime Ceviche
- Total:
- 1 hr 30 min
- Prep:
- 45 min
- Cook:
- 45 min
- Yield:
- 6 to 8 servings
- Level:
- Advanced
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.
Quick and Easy Healthy Recipes
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
Similar Topics:
IDEAS YOU'LL LOVE
