-
20
minPrep Time -
0
minCook Time -
20
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Tropical Coconut Ceviche offers a sublime blend of fresh, zesty, and creamy flavors, making it a quintessential dish for those who adore the vibrant tastes of the tropics. This vegan version eschews traditional seafood ingredients, utilizing instead the meat of young coconuts to mimic the delicate texture of fish, while a medley of bell peppers, red onions, and cilantro adds crunch and color. The lime juice not only infuses the dish with its characteristic tang but also acts as the marinade that ‘cooks’ the coconut. Avocado adds a creamy dimension, rounding out the dish’s complex flavor profile. Ideal as a refreshing starter or a light main, this ceviche embraces the essence of summer dining. With no cooking required, it’s a breeze to prepare, making it perfect for impromptu gatherings or a quick, healthful meal.
Ingredients
- 2 young coconuts (meat scooped out)
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 1 avocado, diced
- Salt to taste
- A pinch of chili flakes (optional)
Steps:
- In a large bowl, combine the coconut meat, red onion, bell peppers, and cilantro.
- Add the lime juice, salt, and chili flakes if using, and mix well to ensure the coconut meat is well coated.
- Let the mixture marinate for at least 10 minutes to allow the flavors to meld.
- Just before serving, gently fold in the diced avocado.
- Serve chilled, garnished with additional cilantro if desired.
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Appetizer, Brunch, Dairy-Free, South American, Summer, Tangy | No Comments » on Tropical Coconut Ceviche