Young Coconut Ceviche
Cocktail Photos: @peppermint.wind.beauty
Photo of Jules: @cocopropshop
Food Photos: @papphoto
A delicious riff on the traditional Peruvian dish of fresh seafood cured in citrus juices, this dish uses fresh, young coconut at its base. The delicate coconut meat infused in citrus and spices makes a remarkable substitute for the real deal.
Makes 3 and 1/2 cups
2 cups coconut meat
1 orange bell pepper, deseeded and finely chopped
1 yellow bell pepper, deseeded and finely chopped
3 spring onions, trimmed and finely sliced
1 red chile, deseeded and finely chopped
¼ cup cilantro, leaves picked
¼ cup parsley, leaves picked
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1 tsp sea salt
Extra-virgin olive oil
Ground black pepper
Scoop the coconut meat out of the shells and rinse well. Keep coconut water for drinking or to make coconut probiotic water. Cut the coconut flesh in small squares and transfer to a medium mixing bowl. Add the citrus juices and toss to mix.
Cover and set aside in the refrigerator for 30 minutes. Prepare the green onions, bell pepper, chile pepper, parsley, cilantro and sea salt and gently mix with the marinated coconut. Allow to marinate another 30 minutes in the refrigerator. To serve, divide the ceviche between bowls, drizzle over with olive oil, and sprinkle with some freshly ground black pepper.
Jules Aron is an Integrative Nutrition Coach, Natural Beauty Advocate, Green Lifestyle Expert and author of four cookbooks, passionate about creating revitalizing, beautifying and guilt-free plant-based recipes that support well-being within and without.