Vegan & Gluten-Free

  • 2 cups coconut meat, cut into bite-size pieces (found bagged at Sprouts)
  • Juice of 4 limes, and tsp of lime juice
  • 1/4 cup orange juice
  • 1 large red onion, diced
  • 2 medium tomatoes, diced
  • 1/2 large cucumber, diced
  • 1/2 jalapeño, seeded & minced
  • 1/2 bell pepper, seeded & diced
  • 1/4 cup fresh cilantro
  • 1 1/2 tsp olive oil
  • 1/2 tsp sea salt
  • Pinch cayenne
  • 1 avocado, diced
  • Tortilla chips for serving
In a bowl, combine coconut with lime juice and orange juice, mix well to thoroughly cover. Add all other ingredients, excluding 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 a dash of lime juice, and toss everything together again. Add additional salt and pepper as needed. Serve the dish cold with chips.