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Coconut-Avocado Ceviche
January 1, 2012
1 Min Read
YIELD: 4 SERVINGS
4 Roma tomatoes, diced
2 Thai coconuts, soft inner flesh removed and sliced into ¼" to ½" strips
1 large fresh avocado, peeled, pitted and diced
1 mango, peeled pitted and diced
4 oz. lemon juice
¼ cup cilantro, chopped
2 Tbsps. chili powder
1 tsp. sea salt
tortilla chips for serving
Combine all ingredients besides chips in large bowl. Mix together until all pieces are equally coated in spices and liquid.
To assemble: Divide the mixture among 4 martini glasses (about 1 ¼ cup of mixture per glass). Serve with tortilla chips.
Photo and recipe: California Avocado Commission, Jenny Ross, Chef/Owner, 118 Degrees, Newport Beach, CA
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