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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 | sweet kabocha
- 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
- 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.
- Add all the other ingredients to the bowl, stir well and set in the fridge for at least 1 hour.
- Serve the ceviche cool or let it reach room temperature before serving.
- 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.