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Grey bowl with avocado, tomato, coconut meat salsa

Vegan Coconut Ceviche

Pavani
Light, refreshing and delicious vegan ceviche made with young coconut. Great to serve as an appetizer or snack with tortilla chips.
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Salad
Cuisine American
Servings 4 servings

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!!