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.

Quick Info

⏱️ 110 min • 🍽️ 2 servings • ⭐ 91%

Tags

[Central & South American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Vegetarian] • [Appetizers]

Ingredients

• 3 young coconuts (2-2¼ pounds each)
• 1 cup mango, diced
• ¼ cup red onion, thinly sliced
• 2 tablespoons jalapeño, minced (about 1 medium pepper)
• 1 tablespoon lime zest (1 lime)
• 6 tablespoons lime juice (3-4 limes)
• 3 tablespoons full-fat canned coconut milk, shaken
• 3 tablespoons fresh mint leaves, finely chopped
• 3 tablespoons fresh cilantro, finely chopped
• 1 teaspoon kosher salt
• Tortilla chips or tostada shells, for serving

Instructions Preview

1. Working 1 at a time, set a coconut on its …
2. With the cut side of the coconut up, place…
3. With a large spoon, scoop out the coconut …

…and 4 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty