MEREDITH BAIRD'S COCONUT CEVICHE
Meredith is the kind of gal you immediately want to be besties with. She’s a creative and skilled business woman with a huge heart and a poignant sense of style. I’ve been swooning over her recipes for years and have made just about everything from her first book, Everyday Raw Detox. Now, I'm swooning over her new book, Coconut Kitchen. Today, Meredith shares her savory and nutrient rich ceviche recipe with us.
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
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)
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.
Meredith Baird has had a lifelong passion for plant based, healing cuisine. She has been an integral part of several cutting edge restaurant and eduction projects. She is the co-author of three books, and recently released her first solo title Coconut Kitchen.
She believes in living life beautifully both internally and externally by nourishing yourself with life-filled, health-giving, beautiful food, while at the same time allowing yourself aesthetic pleasure through beauty, art and appreciation.