Coconut Ceviche Recipe By Tasty

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COCONUT CEVICHE RECIPE BY TASTY



Coconut Ceviche Recipe by Tasty image

Nothing says summer like a refreshing coconut ceviche. Cracking open a coconut may seem intimidating, but if you follow our easy steps, you'll be impressing your friends in no time. Serve this ceviche as fun first course or light main meal.

Provided by Betsy Carter

Categories     Snacks

Time 1h50m

Yield 2 servings

Number Of Ingredients 11

3 young coconuts
1 cup mango, diced
¼ cup red onion, thinly sliced
2 tablespoons jalapeño, minced
1 tablespoon lime, zested
6 tablespoons lime juice
3 tablespoons coconut milk, shaken, full-fat
3 tablespoons fresh mint leaf, finely chopped
3 tablespoons fresh cilantro, finely chopped
1 teaspoon kosher salt
tortilla chip, or tostada shells, for serving

Steps:

  • Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
  • With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
  • With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
  • In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
  • Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
  • Serve the ceviche chilled with tortilla chips or in a tostada shell.
  • Enjoy!

COCONUT TUNA CEVICHE



Coconut Tuna Ceviche image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7

10 ounces coconut milk
1 tablespoon chopped ginger
1 tablespoon grated horseradish
12 ounces sashimi quality tuna, cubed into medium pieces
1 tomato, seeded and diced
1 small red onion, julienned
1 scallion, julienned

Steps:

  • In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter. Strain and set aside to cool. In a mixing bowl, combine the tuna, tomato, and coconut sauce. Add salt and pepper, to taste.
  • Place in a serving bowl and garnish with the red onion and scallion.

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