COCONUT CEVICHE // Tomatillo, lime, cilantro
Coconut ceviche is how.
This is one of the easiest and most impressive dishes from my book Coconut Kitchen. If you live in Los Angeles you can certainly get versions of this dish locally, but we like to think that we were ahead of the curve on this one.
Including the avocado is optional.
Try serving this with sprouted corn tortillas and a side of guacamole to make ceviche tacos. Finish with your favorite organic hot sauce and a glass of rosé.
2 cups young coconut meat, or 1 bag young coconut meat - thinly sliced into 2 inch–long strips
1/2 cucumber, deseeded and diced
1 cup quartered tomatillos, or 1 cup quartered cherry tomatoes
1/2 cup torn cilantro leaves
1/2 jalapeño, deseeded and diced (use more or less depending on your heat tolerance)
Juice of 2 limes
1/4 cup coconut water
1 tablespoon olive oil
Sea salt, to taste
1 avocado, diced (optional)
Stir together all ingredients. Allow mixture to marinate for at least 30 minutes.
Makes 2–4 servings.
This dish makes great leftovers and is actually better the next day.
Serve with The Real Coconut - Coconut Chips, and make a feast to please any dietary inclination or palate.