Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Coconut Ceviche

Nothing says summer like a refreshing coconut ceviche. Cracking open a coconut may seem intimidating, but if you follow our easy steps, you’ll be impressing your friends in no time. Serve this ceviche as fun first course or light main meal.

by Betsy Carter and Karlee Rotoly

Total Time

1 hr 50 min

1 hr 50 min

Prep Time

25 minutes

25 min

Cook Time

25 minutes

25 min

Total Time

1 hr 50 min

1 hr 50 min

Prep Time

25 minutes

25 min

Cook Time

25 minutes

25 min

Ingredients

for 2 servings

  • 3 young coconuts
  • 1 cup
    mango, diced (165 g)
  • ¼ cup
    red onion, thinly sliced (35 g)
  • 2 tablespoons
    jalapeño, minced
  • 1 tablespoon
    lime, zested
  • 6 tablespoons
    lime juice
  • 3 tablespoons
    coconut milk, shaken, full-fat
  • 3 tablespoons
    fresh mint leaf, finely chopped
  • 3 tablespoons
    fresh cilantro, finely chopped
  • 1 teaspoon
    kosher salt
  • tortilla chips, or tostada shells, for serving

Advertisement

Preparation

  1. Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
  2. With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
  3. With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
  4. In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
  5. Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
  6. Serve the ceviche chilled with tortilla chips or in a tostada shell.
  7. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this