Wednesday, November 12, 2014

Young Coconut Ceviche

After seeing our Young Coconut Crudo recipe, a reader offered a great suggestion: young coconut meat might be good in a ceviche. We couldn't agree more, so we had to give it a shot. I'm so happy we did! As cold weather sets in here in Memphis, this dish brings back memories of warm summer days and transports us back to a time when we were wearing shorts instead of winter coats and hideous but warm hats.

This is a great dish any time of year, and it's so easy you won't believe it. The rich coconut meat, crunchy veggies, and bright acidity from the lime juice makes for one tasty dish.

You don't even have to turn on the oven. Just crack open a coconut, chop few things, and you're done. Dinner in a flash made from real food.

Young Coconut Ceviche

1 fresh young coconut
Juice of 2 medium limes
1/2 cup diced roma tomato
1/2 cup seeded and diced cucumber
1/2 cup diced red onion
1 serrano pepper (seeded and finely diced)
1/4 cup chopped cilantro
dash hot sauce (like Valentino)
sea salt and cracked black pepper (to taste)
chips (or 4 crispy tostadas)
Mayonaise (optional)
Sliced radish and sliced avocado to garnish

Watch this video I made on how to crack into a young coconut. Pour the coconut water off and reserve for another use (i.e. drink it). Using a large spoon, gently scrape the coconut meat out of the coconut. Make sure to scrape off any bits of shell that may be attached to the coconut. Cut coconut meat into small chunks and place in a container with the lime juice. Allow coconut to rest in the fridge for about 30 minutes in order for the coconut to marinate.

In a medium bowl, toss together the coconut and lime juice mixture, tomato, cucumber, onion, serrano pepper, cilantro, hot sauce, and salt and pepper to taste. Serve like a dip with chips for an appetizer or on crispy tostadas slathered in mayo, topped with ceviche, and garnished with radish and avocado for a great meal. (Serves 6 as a dip or 2 to 3 as a main dish.)

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