Chef Marco Zapien
Coconut Ceviche
Category
Appetizer
Servings
4 servings
Prep Time
20 minutes
Cook Time
0 minutes
Author:
Chef Marco Zapien
Ingredients
Directions
Once water is removed from coconut crack the coconut with the back of a chef knife.
Open the coconut and spoon out the flesh. Dice into ¼ inch pieces.
In a mixing bowl, add the coconut, tomato, red onions, cilantro, cucumber and avocado.
Squeeze in the juice of one lime.
Add 2 tablespoons Melissa’s Cost Azul Hot Sauce.
Toss the mixture until well coated with sauce and lime juice.
Season with salt and pepper.
Filed in:
Appetizer,
Avocado,
Cilantro,
Coconut Ceviche,
Costa Azul Hot Sauce,
Cucumber,
EZ Open Coconut,
EZ Open Coconuts,
Lime,
Red Onion,
Tomato
