This vegan coconut ceviche is the perfect fresh and healthy appetizer for a balmy summer evening. Young coconut takes the place of seafood in this traditional dish and it's an absolutely wonderful substitute. Plus, this dish is packed with crisp vegetables and a healthy dose of lemon and lime juice that makes it the utterly refreshing dangerously good to dip your chips in.
Young Coconut Meat Ceviche [Vegan, Gluten-Free]
- Tortilla chips, for serving
- 2 cups coconut meat, cut into bite-size pieces
- 1 tablespoons vegan fish sauce (optional)
- 2 cups cherry tomatoes, quartered
- 3/4 cup red onion, minced
- 3/4 cucumber, chopped
- 1/2 cup loosely packed cilantro, chopped
- 1/4 cup spicy tomato sauce
- 1 avocado, diced
- 1 lemon, juiced
- 1 lime, juiced
- 2-3 garlic cloves, finely minced
- 1 tablespoon Tajin seasoning
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- In a bowl, combine all the ingredients except the lime juice and avocado.
- Gently toss them together to ensure all the ingredients are fully incorporated.
- Cover and let the ceviche marinate in the refrigerator for at least 30 minutes. It gets better the longer you wait.
- When you are ready to serve the ceviche, add the avocado and lime juice, and toss everything together again.
- Add additional salt and pepper as needed.
- Serve the dish cold.
Tajin seasoning is a spice blend made from lime, sea salt, and chili. You can usually find in your local super market.