MEREDITH BAIRD'S COCONUT CEVICHE
M | Perfect for Labor Day - this is easily one of the easiest and most impressive dishes in the book. Including the avocado is optional. Try serving this with sprouted corn tortillas and a side of guacamole to make ceviche tacos. Finish with your favorite organic hot sauce and a glass of rosé. It is so good!
Coconut Ceviche With Tomatillo, Lime, and Cilantro
Ingredients//
2 cups young coconut meat, or 1 bag Exotic Superfoods® young coconut meat, thinly sliced into 2 inch–long strips
1/2 cucumber, deseeded and diced1 cup quartered tomatillos, or 1 cup quartered cherry tomatoes
1/2 cup torn cilantro leaves
1/2 jalapeño, deseeded and diced (use more or less depending on your heat tolerance)
Juice of 2 limes
1/4 cup coconut water1 tablespoon olive oilSea salt, to taste1 avocado, diced (optional)
Method //
Stir together all ingredients.
Allow mixture to marinate for at least 30 minutes.
Makes 2–4 servings.
This dish makes great leftovers and is actually better the next day.