Ceviche
Yield: 4
Cost: $5
Equipment
- Cutting Knife
- Cutting Board
Materials
- 1/4 Cup Tomatoe
- 1/4 Cup Cilantro optional
- 1 Small Jalapeno optional
- 1/4 Cup Red Onion I used red but you can use what you have on hand
- 2 Small Limes
- 2 Whole Young Thai Coconuts Alternatively you can use cauliflower or hearts of palm.
- 1 Sheet Nori Sheet
Instructions
- Carefully cut the tops of your coconut and drain the coconut water to make a smoothie or you could drink it with this Ceviche as well.
- After you have removed and cleaned the coconut filling remove the brown parts of the coconut that will probably stick to it and cut into small pieces.
- Wrap the coconut filling in a Nori Sheet so that it will have a fishy essence. I made a baby taco and placed it in the refrigerator overnight.
- Cut the onion, tomato, cilantro and jalapeno in small pieces or cubes. Make sure that they are uniform so that your Ceviche will turn out beautiful just like you.
- Place all of your chopped ingredients in a bowl and squeeze the lime juice on top and gently fold with a spatula
- Finally you are ready to smash that avocado on a tostada or chips and top it with your homemade and delicious Ceviche
Notes
This recipe stores well for 3 days and is ideal for a quick lunch on the go or an appetizer. For more quick, easy and delicious recipe join my newsletter. Recipe Newsletter