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Coconut and Mango Ceviche
Lime marinated young coconut meat with hearts of palm and sweet mango.
Prep Time
25
minutes
mins
Total Time
25
minutes
mins
Course:
Healthy Salads
Cuisine:
healthy, International, Latin, Vegan
Servings:
4
servings
Author:
Chef Maria Cummins
Ingredients
2
cups
coconut meat
thinly sliced (1/4 inch) from a Thai young coconut
1
cup
mango
thinly sliced (1/4 inch)you can substitud mango for bosk pear
1
cup
hearts of palm
rinsed and sliced
1/4
cup
mint
chiffonade, you can also use cilantro instead
1/2
cup
bell pepper, red
julienned
1
aji panca
thinly sliced and divined or can use habanero or jalapeno
1
avocado
sliced
"Leche de Tigre"
Tiger’s milk
1/2
cup
coconut milk
from a can with full fat
1/4
cup
lime juice
1/2
teaspoon
ginger
1/4
teaspoon
garlic
minced
1/2
teaspoon
salt
Instructions
Combine the coconut meat, mango, sliced hearts of palm, mint, red bell peppers in a bowl and mix until well incorporated.
Whisk together coconut milk, lime juice, ginger, garlic and salt to make the "Leche de Tigre."
Add "Leche de Tigre" to salad and toss until it is well incorporated.
To create a beautiful presentation when serving this dish. You can use a martini glass or a square dish.
Garnish it with mint or cilantro and the sliced avocado.