Coconut Ceviche
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 2 young (Thai) coconuts
  • Juice of 1-2 limes
  • 2 green onions, chopped
  • ½ small red onion
  • 1 cup grape tomatoes, halved
  • 1 jalapeño, seeded and minced
  • 1 cup jicama, diced
  • 1 cup chopped fresh cilantro
  • 1½ tablespoons olive oil
  • 1 teaspoon Mexican seasoning
  • Maldon salt
Instructions
  1. Drain coconut water (reserve for a refreshing beverage later) and remove coconut meat. I use aCocoJack type tool.
  2. Slice coconut meat into 1.5 inch strips place in a medium bowl.
  3. Add the green onions, red onions, tomatoes, jicama, jalapeño, cilantro, olive oil, sea salt.
  4. Gently mix to combine.
  5. Refrigerate 1-2 hours to allow flavors to combine.
Recipe by Veggietorials at http://veggietorials.com/mexican-fiesta-eating-when-im-board-ep-3/