Make Ahead

Young Thai Coconut Ceviche

April 21, 2016
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Photo by Valentina | sweet kabocha
  • Serves 1
Author Notes

This recipe is inspired by a dish on the new menu of my favorite restaurant in San Francisco, the Seed + Salt. It's so fresh and light, perfect for those hot spring-summer days.
NOTES : for the pepper, pick one with a Scoville score following your taste and your spiciness tolerance. —Valentina | The Blue Bride

What You'll Need
  • 1 young thai coconut yielded 125 g of meat and more than 400 ml of water
  • 1/2 little avocado
  • 1 tablespoon chopped cucumber
  • 1 tablespoon chopped tomato
  • 1 tablespoon chopped red onion
  • 1 tablespoon chopped pepper
  • 1 garlic clove
  • 1 pinch himalayan salt
  • 1 pinch black pepper
  • 1/2 lime, juiced
  • 2 tablespoons chopped cilantro
  1. First thing first, open the coconut – you can see the process through my photos – pouring its water in a jar and remove its pulp with a spoon. Cut the meat in stripes and put it in a bowl.
  2. Add all the other ingredients to the bowl, stir well and set in the fridge for at least 1 hour.
  3. Serve the ceviche cool or let it reach room temperature before serving.
  4. I mixed a slice of fresh pineapple, some basil leaves and the juice of 1/2 lime into the coconut water to match the ceviche. Prepare it and let it sit in the fridge for the same amount of time of the main plate to obtain a stronger exotic flavor.

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