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Coconut Ceviche Yum
Coconut Ceviche
Course salad
Cuisine american
Prep Time
20 minutes

Servings
serving
Ingredients
  • 1 Coconut Young
  • 2 tbsp Lime juice
  • 1 tbsp Orange juice
  • 2 Green Onions – chopped
  • 1 Tomato – medium, chopped
  • 1 Cucumber – small, diced
  • 1 Jalapeno – small, deseeded and chopped
  • 1 tbsp Pepper Green – seeded and chopped
  • ½ of   1 Avocado – chopped
  • 2 tbsps Parsley Fresh – finely chopped
  • 1 tbsp Cilantro – chopped
  • a pinch Cayenne
  • to taste Salt
  • Tortilla Chips – to serve
Course salad
Cuisine american
Prep Time 20 minutes
Servings
serving
Ingredients
  • 1 Coconut Young
  • 2 tbsp Lime juice
  • 1 tbsp Orange juice
  • 2 Green Onions – chopped
  • 1 Tomato – medium, chopped
  • 1 Cucumber – small, diced
  • 1 Jalapeno – small, deseeded and chopped
  • 1 tbsp Pepper Green – seeded and chopped
  • ½ of   1 Avocado – chopped
  • 2 tbsps Parsley Fresh – finely chopped
  • 1 tbsp Cilantro – chopped
  • a pinch Cayenne
  • to taste Salt
  • Tortilla Chips – to serve
Coconut Ceviche
Instructions
  1. I found removing the flesh from the young coconut a little difficult and too my husband’s help. Here are the instructions given on Cooking channel verbatim: ‘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’. Next time I’m planning to use this method.Wash the flesh and chop into ½” pieces and transfer them to a mixing bowl.Add all the other ingredients, except for avocado and tortilla chips, and mix well.Finally add avocado just before serving. Serve immediately with tortilla chips or refrigerate for 30 minutes to 1 hour before serving.
  2. Wash the flesh and chop into ½” pieces and transfer them to a mixing bowl.
  3. Add all the other ingredients, except for avocado and tortilla chips, and mix well.
  4. Finally add avocado just before serving. Serve immediately with tortilla chips or refrigerate for 30 minutes to 1 hour before serving.
Recipe Notes

Linking this to Valli’s Cooking from Cookbook Challenge: March — Week 4‘.

Also linking to Fabulous Feast Friday# 7, being hosted this week by Usha & Me.

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