Coconut Ceviche Ingredients:
As seen above:
- 2-4 Young Coconuts (cut to your preference)
- 1/4 Teaspoon of Extra Virgin, Cold Pressed, Unrefined Coconut Oil
- 2 Lemons (Juiced)
- 2 Limes (Juiced)
- 2 Large Avocados (Cubed)
- 1 Garlic Clove (Minced)
- 1/2 Cup of Cilantro Leaves (Chopped or cut)
- 1/4 Teaspoon of Sea Salt (or more to your taste)
- 1-2 Large Tomatoes (Diced)
- 1 Red Onion (Diced)
- 1/2 Large Cucumber (Diced)
- 1/4 Teaspoon of Pepper
Second, cut the coconut meat to your liking, then in a Large Bowl Mix in all of the Cucumber, 1/2 the onions, One tomato, 1/2 the Cilantro and All of the Juice from the Lemons and Limes and the Oil. Next, Cover and set in your fridge to Marinade for 1-2 hours.
Third, when you are ready to serve it, mix in the Sea Salt, Pepper, Cilantro, the remaining Onion, the remaining Tomato, and the Avocado.
Lastly, taste it and see if you need more Lime/Lemon Juice… You are gonna need a lot of self control to not eat it all! 😉
I serve it with my favorite gluten free chips and watch all the people devour it! 🙂 You will get all sorts of questions like what kind of fish is this… it’s Deelicious… and also, how do you cut open a Coconut?!?
There are many ways to do it, but I use the bottom edge of a Meat Cleaver while striking the coconut in a circular pattern. I am a small framed woman, if I can do it… you can do it! It’s really easy once you get the hang of it! 🙂
Looking forward to hearing how much you enjoyed this Coconut Ceviche Appetizer…