If you love the refreshing and vibrant flavors of ceviche, this nutritionally-powerful, plant-based twist won’t disappoint. Young coconut meat is used as a substitute for white fish, which has a surprisingly similar texture.

Coconut flesh is a nutrition powerhouse. It’s rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.

You can usually find coconut meat in the frozen section of most natural foods stores or, if you’re feeling adventurous, buy fresh coconuts and scrape out the delicious fresh meat straight from the source.

Serve as a light lunch, or if you’re feeding friends – double the recipe and serve with tortilla chips, grain-free chips, or plantain chips as a fun and healthy appetizer. You’ll be the party MVP! 

Shopping List (makes 3-4 servings):

• 1 cup frozen coconut meat (thawed and chopped into ½ inch cubes)
• 1 large jalapeno pepper (seeds removed)
• ½  cup cherry tomatoes
• ½ cup cilantro
• 1 whole lime
• 1 whole lemon
• ½ cup red onion
• ½ cup cucumber
• 1 avocado (diced)
• ¼ tsp cayenne pepper
• ¼ tsp cumin
• 1 garlic clove (minced)
• 1-2 tsp hot sauce (your favorite brand – I use Taptaillo)
• ½ tbsp avocado oil

Directions

1. Dice all vegetables. Finely chop cilantro, but save a few whole leaves for garnish.
2. Add all ingredients to a bowl (except lemon, lime and avocado)
3. Squeeze juice of lemon over ingredients and mix gently
4. Cover bowl and let marinate in fridge for at least 60 minutes
5. Take out of fridge and add diced avocado, the juice of one lime, and cilantro garnish.

Serve by itself or with your favorite crunchy dipping snacks. Enjoy!

Photography and another take on a similar recipe by onegreenplanet.org