How To Make Coconut Mango Ceviche
This ceviche recipe made of coconuts and mangoes marinated in lime juice and coconut milk has a Caribbean slant to it and is a perfect summer appetizer!
Serves:
Ingredients
- 3young coconuts
- 1cupmango,diced
- ¼cupred onion,thinly sliced
- 2tbspjalapeño,minced
- 1tbsplime,zested
- 6tbsplime juice
- 3tbspcoconut milk,shaken, full-fat
- 3tbspmint leaf,fresh, finely chopped
- 3tbspcilantro,fresh, finely chopped
- 1tspkosher salt
- tortilla chip,or tostada shells, for serving
Instructions
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Set a coconut on its side on a cutting board.
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Remove the white husk from one end of the coconut to expose the brown shell underneath.
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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.
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Do not use any force other than the weight of the knife.
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Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top.
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Drain the coconut water into a bowl and reserve for another use.
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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.
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Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it.
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Repeat a few times until the coconut is cracked in half.
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With a large spoon, scoop out the coconut meat.
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If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell.
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With a sharp knife, cut the cleaned coconut meat into 1 x 1/2-inch strips.
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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.
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Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
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Serve the ceviche chilled with tortilla chips or in a tostada shell.
Recipe Notes
- In some local markets that sell coconuts, you can ask the vendor to cut open the coconut for you.
Nutrition
- Calories: 360.16kcal
- Fat: 27.88g
- Saturated Fat: 24.41g
- Monounsaturated Fat: 1.30g
- Polyunsaturated Fat: 0.42g
- Carbohydrates: 30.91g
- Fiber: 8.90g
- Sugar: 17.47g
- Protein: 4.21g
- Sodium: 607.83mg
- Calcium: 55.01mg
- Potassium: 579.84mg
- Iron: 3.70mg
- Vitamin A: 71.06µg
- Vitamin C: 58.07mg
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