Ceviche De Coco (coconut Ceviche)
Ceviche de Coco, or Coconut Ceviche, is a refreshing and flavorful dish from Ecuador. This vegan twist on the traditional ceviche is made with coconut meat and is perfect for a light and healthy meal.
Ingredients
- 2 cups of coconut meat, diced
- 1 red onion, thinly sliced
- 2 tomatoes, diced
- 1 bell pepper, diced
- 1/2 cup of cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/2 cup of lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the coconut meat, red onion, tomatoes, bell pepper, cilantro, and jalapeño.
- Add the lime juice, salt, and pepper. Mix well to combine.
- Refrigerate the ceviche for at least 15 minutes before serving to allow the flavors to meld together.
- Serve the ceviche chilled, garnished with extra cilantro if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 2g
- Fat
- 12g
Supplies
Large bowl Sharp knife Cutting board
Tools
Refrigerator
Serving suggestions
Serve the ceviche with plantain chips or on a bed of lettuce for a refreshing appetizer or light meal.
Tips & tricks
For a spicier kick, leave the seeds in the jalapeño or add a dash of hot sauce to the ceviche.
Cost
$10