Light, refreshing and delicious vegan ceviche made with young coconut. Great to serve as an appetizer or snack with tortilla chips.
Ceviche (se-vee-chay) is a popular dish made in Central and South America. It is made with marinated raw fish or seafood. Making a vegan version of it may sound like an oxymoron. But it had to done, since how else can a vegan/ vegetarian enjoy this citrusy, delicious dish.
Traditionally seafood is marinated in lots of citrus juice, like lime/ lemon and spiced with aji or chili peppers. The acid in the citrus 'cooks' it. So, this is a raw dish that needs no cooking.
How to make this dish Vegan?
The main aim in making vegan ceviche is to mimic the texture of the original dish. In this recipe, I am using young coconut meat as a substitute.
It has a texture very similar to fresh fish. It absorbs and takes on flavors added to it making it a perfect choice. This recipe is adapted from a cooking show in Cooking Channel.
Ingredients Needed
The main ingredient to make this vegan ceviche is 'Young Coconut'. These are widely available in Asian grocery stores usually along side regular brown ones.
They have to be opened to get to the meat and water. It sounds daunting but it is not. The video below shows how I opened mine. You need a sturdy knife to do this job.
Young coconut meat is tender with a subtle coconut flavor.
Citrus plays a big role in the traditional recipe and so it does in this version as well. A combination of lime and orange juice add lots of flavor to the dish.
All the other ingredients add texture, color and complement the flavors of the main ingredients.
Instructions
The first and the time consuming part of this dish is the opening of the coconut. I tried to show how I opened mine in the video. It doesn't look very pretty, but I got the job done.
Your aim is to remove the husk on the top part of the fruit just until you expose the shell. Once that is removed, the shell can be cracked quite easily with the knife. Drain the coconut water and scoop out the the delicious, tender meat.
- Rinse, drain and chop the coconut. Add the chopped veggies - cucumber, tomatoes and scallions. Toss to combine.
- Stir in orange juice and lime juice. Mix well.
- Season with cayenne pepper (red chili powder), salt and pepper. If serving later, then this mixture can be refrigerated for up to 1 day.
- Just before serving, add chopped avocados, toss to combine and serve with tortilla chips.
Tips
- If you want to make this dish ahead of time, then add all the ingredients except for the avocado (and of course, the tortilla chips) and refrigerate the mixture for up to 2 hours. Add the avocado just before serving and toss gently to combine.
- You can serve with tortilla chips or over a bed of lettuce as a salad. Either way it would be delicious.
- This is great to serve with any Tex-Mex style dishes. Serve over tacos, burritos or add them to Mexican quinoa bowl.
- One delicious idea is instead of adding the avocado to the dish, mash it with lemon juice, salt and pepper. Slather this over a crispy tostada shell and top it with the ceviche. Enjoy!!
Taste Test
This is a tasty and refreshing dish. There are so many delicious textures and flavors in this dish that even my picky son loved it. This is a great summer dish which can be enjoyed any time of the year.
Substitution Ideas
Here are some substitution ideas for young coconut to make vegan ceviche:
- heart of palm - has similar texture. Rinse, drain and use canned.
- regular coconut - but instead of using chopped, use grated coconut.
- tofu - use firm or medium tofu. Make sure to press it well to remove excess liquid.
Few More Coconut recipes:
Vegan Coconut Ceviche
Ingredients
- 1 Young Coconut
- 2 tablespoons Lime juice
- 1 tablespoon Orange juice
- 2 Green Onions, chopped
- 1 Medium Tomato, chopped
- 1 Small Cucumber, diced
- 1 Small Jalapeno, seeded and chopped
- 1 Small Green Bell Pepper- seeded and chopped (optional)
- 2 tablespoons Fresh Parsley, finely chopped
- 1 tablespoon Cilantro, finely chopped
- A pinch Cayenne pepper
- To taste Salt
- 1 Avocado, chopped
- As needed Tortilla Chips, to serve
Instructions
- Using a heavy, sharp knife, remove the husk on the top part of the coconut until you expose the shell. Once that husk is removed, then using the pointy end of the knife, whack the shell until it cracks. Pry the top open using the knife.
- Drain the coconut water and scoop out the the delicious, tender meat.
- Wash the flesh and chop into ½" pieces and transfer them to a mixing bowl.
- Add green onions, tomatoes, cucumber, jalapeno, green bell pepper (if using), cilantro, parsley, cayenne pepper and salt.
- Stir in lime juice, orange juice and mix well.*
- Finally add avocado just before serving and toss gently to combine.
- Serve immediately with tortilla chips or refrigerate for 30 minutes to 1 hour before serving.
Notes
- If you want to make this dish ahead of time, then add all the ingredients except for the avocado (and of course, the tortilla chips) and refrigerate the mixture for up to 2 hours. Add the avocado just before serving and toss gently to combine. Serve with tortilla chips.
- This is great to serve with any Tex-Mex style dishes. Serve over tacos, burritos or add them to Mexican rice/ quinoa bowl.
- One delicious idea is instead of adding the avocado to the dish, mash it with lemon juice, salt and pepper. Slather this over a crispy tostada shell and top it with the ceviche. Enjoy!!
Usha Rao
I used to watch food network a lot and for some reason I lost interest or rather don't seem to have any time for it these days. Coconut ceviche sounds like a perfect salad to serve it tortilla chips. Ceviche looks like a salad and do not know if it falls in that category.
Suja Ilangovan
Looks very colorful & healthy, Pavani!
Srivalli
That coconut looks different pavani..and yes your dish sounds good and healthy!
Lata Lala
Vegan version of ceviche made with young coconut is a mind blowing idea. The dish looks super delicious and easy to make.
Global Tastes & Travels Inc.
What a novel idea to use coconut this way
Global Tastes & Travels Inc.
What a novel idea to use coconut this way
Christian Simple
Its a unique Idea and its perfect for my center piece. Thanks for sharing. God Bless! personal chef in austin
Sharon
I love this vegan ceviche, it's slightly sweet and I love the coconut swap.
Anita
I've never made anything like this with a young coconut. They usually end up in drinks or desserts. This looks so colorful, healthy, light, and refreshing.
Sujatha Muralidhar
This young coconut ceviche is healthy could be my evening munch to pair with tea. It is rare to get young coconut in my region, and I'm thinking of replacing with mature coconut slices.
Cookilicious
Wow! I have never had this but what an interesting recipe! I am tempted to try it
Sadia Malik
love the idea of vegan ceviche, looks good!
Jesse-Gabriel
Wow, das Rezept klingt einfach nur köstlich!!!
Liebe Grüße,
Jesse-Gabriel
Archana
Love it Pavani. In my case I will tell the vendor to to remove the flesh, lot more easy. Thanks now I can now try this yum recipe after the rains now the coconut will not be fresh tender one now.
Mayuri Patel
I personally would call this dish a different name as vegan and ceviche really contradict each other. However using young coconut with lime, to make an awesome looking starter is very innovative. Love how it comes together into one appetizing healthy dish.
Seema Sriram
We used to make a lot of different versions of this coconut ceviche but once the kids came along, we lost it. It is high time to get back to this gorgeousness. Love the bowl you have.
Vandana
Using young coconut instead of fish to get the same texture is such a brilliant idea. Loved your recipe. I have seen so many vegan substitutes getting used in recipes but this is the most unique idea. The dish also looks very delicious, I will definitely try it.
Jayashree T.Rao
Coconut ceviche makes a good accompaniment with tortillas. Its a good way to use the tender coconut, loved it.
Sandhya Ramakrishnan
Such a fun recipe this is and indeed making a blast on seafood into a vegan alternate is brilliant. Love using the tender coconut pulp for the recipe.
Padma Veeranki
Kudos to your idea of using young coconut instead of fish to get the same texture....such a unique idea!! Loved your recipe. The dish looks very delicious and tempting, I will definitely have to try it out.
Sapna
Never heard of this recipe but it sure does sounds delicious.
Will have to look up for tender coconut to give it a try.